Chicken Mango Salad

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Chicken Mango Salad

Ingredients

Chicken Marinade
• 2 Tbspn olive oil
• 2 Tbspn lemon juice
• 1 tspn garlic, crushed
• 1/4 tspn salt
• 1/4 tspn black pepper
Salad
• 2 large chicken breasts (700gm/24oz)
• 1 Tbspn olive oil for cooking
• 6 cups cos lettuce
• 1 cup cherry tomatoes, chopped
• 1 cup cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 red bell pepper/capsicum thinly sliced
• 1 avocado, diced
• 3/4 mango, peeled and diced (you will need 1 whole mango,leave 1/4 cup aside for dressing)
• 3 Tbspn fresh coriander/cilantro leaves, chopped
• 1 small red chili, chopped *optional
Dressing
• 1/4 cup mango, diced
• 1/3 cup olive oil
• 3 Tbspn lemon juice
• 1/4 cup cilantro/coriander leaves
• 1/4 tspn salt
• 1/4 tspn black pepper

Instructions

1. Place the ingredients for the marinade in a bowl and mix together, place the chicken breasts in the bowl and coat evenly in the marinade. Cover and leave for 30 min - overnight.
2. Preheat oven to 180C/355F.
3. Melt 1 Tbspn coconut oil or olive oil in a cast iron pan on a high heat. Once the pan is very hot turn the pan down to a medium high heat. Cook the chicken breasts for about 3 minutes on each side so that they are are golden brown on the outside.
4. Remove the chicken from the pan and place in an oven proof dish, poor over any remaining marinade. Cover the dish with foil and place chicken in the oven for 20 minutes or until cooked. To test, insert a skewer or knife and ensure that the juices run clear.
5. While the chicken is cooking assemble the ingredients for the salad into bowls.
6. Then prepare the dressing. Place all of the ingredients in a high speed blender. Blitz until you have a smooth liquid. Taste and add more salt and pepper if desired.
7. Once you have removed the chicken from the oven, leave to cool for 5 minutes then slice into strips.
8. Place the chicken on top of the salad and drizzle with the mango salad dressing.

This article was adapted from site

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