This sweet and savoury, flavour-popping salad is perfect for a casual dinner. The chicken marinade will double as a salad dressing
Author: Crystal
Recipe type: Main
Cuisine: Salad
Serves: 4 servings
Ingredients
MARINADE
3 large chicken breasts, boneless, skinless
3 tablespoons avocado oil
1 tablespoon honey
1 teaspoon cumin
½ cup lime juice, freshly squeezed (about 1-2 limes)
½ cup cilantro, freshly chopped
4 cloves garlic, minced
½-1 tsp salt
SALAD
2 avocados, diced
2 mangoes, diced
2 bell peppers, sliced
4 beets, cooked and sliced
6 cups spinach or mixed greens
OPTIONAL: crushed red chili flakes, green onion, additional cilantro, feta or goat cheese (1-2 T)
Instructions
Whisk marinade ingredients together to combine. Pour half of the marinade into a shallow dish to marinate the chicken fillets for at least 15 minutes (ideally a few hours). Refrigerate the reserved untouched marinade to use as a dressing.
Heat a grill pan over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once the chicken is cooked, set aside and allow to rest.
Combine the mango, avocado and optional green onion in a bowl to make a mango-salsa. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
Slice chicken into strips and prepare salad with leaves, sliced peppers, beets, cheese and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra cilantro, red chill flakes and balsamic glaze.
Recipe by Crystal Higgins at https://crystalhiggins.com/mango-avocado-chicken-salad/