Romiaine Salad with Chicken and Mango

Servings: 4

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast halves
• 2 shallots, finely chopped
• 2 Tbsp Balsamic Vinegar
• 4 c shredded romaine lettuce
• 1 small bunch watercress, large stems trimmed
• 1/2 c finely shredded red cabbage
• 1 mango, peeled and cut into 1/2” pieces

1. Heat 1 Tbsp of the oil in large skillet over medium heat. season chicken with 1/4 tsp salt and 1/8 tsp pepper. Cook, turning, until golden brown and cooked through, and 6 minutes on each side. Transfer to cutting board.
2. Add shallots and 1 Tbsp of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated about 3 minutes. Transfer to small bowl.
3. Add remaining 1 Tbsp oil and 1 Tbsp vinegar to shallot mixture Season with 1/4 tsp salt and 1/8 tsp pepper and whisk to combine.
4. Put romaine, watercress, cabbage and mango in a serving bowl. Cut chicken diagonally mixture, toss with dressing, and serve immediately.

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