1small head red leaf lettuce (or similar), washed and torn
1cupripe mango, diced
1/4small red onion, thinly sliced
3 Tbspextra virgin olive oil
1bunch of fresh cilantro
1/2cupgreen plantain chips (homemade or bought)
1/4cupshredded unsweetened coconut
Clean chicken breasts and place at the bottom of a pot. Season with kosher salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and cover. Cook for approx. 8 minutes (the internal temp. should at least be 165f degrees).
When the chicken is done, add it to a plate and with two forks, pull at the chicken breasts to shred. Set aside.
Make the salad dressing by combining: lime juice, oil, and finely chopped cilantro to a food processor or just shaking it in a mason jar.
Assemble the salad by adding torn lettuce to bowls and dress with the salad dressing.
Top with diced mango, sliced red onion, avocado slices, plantain chips, shredded coconut, and chicken. Serve!