The blend of the different components here brings this salad to a whole new level.

Yield: 6 servings

Ingredients:

Salad:

2 tablespoons oil

1 frozen dill cube

1 frozen basil cube

2 frozen garlic cubes

1.5 lbs. chicken cutlets

8 oz. lettuce

½ cup cherry tomatoes, halved

½ purple onion, sliced

1 mango, sliced into strips

Dressing:

2 tablespoons olive oil

2 frozen basil cubes

2 frozen parsley cubes

3 frozen garlic cubes

1 tablespoon lemon juice

1 tablespoon brown sugar

Directions:

In a bowl, combine oil, dill, basil, and garlic.

Add chicken and marinate for 20 minutes.

Preheat oven to 375°F.

Place chicken on a baking sheet in a single layer.

Bake for 20 minutes or until edges are browning.

Slice into strips.

In a bowl, mix dressing ingredients until smooth.

Place lettuce, cherry tomatoes, onions, mango, and chicken strips in a bowl.

Drizzle with dressing and toss lightly before serving.