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Season the chicken breasts with salt and pepper. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Allow the chicken to rest for 5 minutes before slicing it into thin strips.
Prepare the Salad: In a large bowl, combine the diced mango, avocado, red onion, cilantro, and toasted pine nuts.
Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, chili garlic sauce, salt, and pepper.
Assemble the Salad: Add the sliced chicken on top of the salad mixture. Drizzle the dressing over the salad. Gently toss everything together until well combined.
Serve immediately and enjoy 🥳🤩
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