Chicken Mango Salad

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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 15 minutes

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Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Lemon juice 30 g 30 mL / 2 tbsp
Garlic, minced 3 g 1 tsp
Salt 2 g ½ tsp
Black pepper, freshly ground 1 g ½ tsp
Chicken breast, boneless/skinless 450 g / 1 lb 2 chicken breasts
Olive oil, extra virgin For cooking chicken
Romaine lettuce, chopped 600 g 8 cups
Cherry tomatoes, shopped 225 g 1 cup
Cucumber, chopped 150 g 1 cup
Red onion, sliced 115 g 1 small onion
Mango, peeled and diced ¾ of a mango
Cilantro leaves, chopped 12 g 3 tbsp
Mango, peeled and diced ¼ of a mango
Olive oil, extra virgin ⅓ cup
Lemon juice 45 g 45 mL / 3 tbsp
Cilantro leaves, chopped 15 g ¼ cup
Salt 2 g ½ tsp
Black pepper, freshly ground 1 g ½ tsp

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a bowl, combine olive oil, lemon juice, garlic, salt and black pepper. Add chicken breasts to the bowl and coat in marinade. Cover and let marinate in fridge for 30 minutes. 

Preheat oven to 180°C / 350°F.

In a large skillet, heat olive oil over high heat. Once the skillet is very hot turn the heat down to medium-high. Cook the chicken breasts until they are golden brown on the outside,  about 3-4 minutes per side

Remove chicken from stove and transfer to a baking dish, along with any remaining marinade. Cook until chicken breasts reach an internal temperature of 75°C / 165°F, about 20 minutes. 

In a large salad bowl, combine Romaine lettuce, cherry tomatoes, cucumber, red onion, mango and cilantro. 

In a high speed blender, add mango, olive oil, lemon juice, cilantro, salt and black pepper. Blend until you have a smooth liquid. 

Remove chicken from oven and let cool for 5 minutes. Slice into strips.

Place the chicken on top of the salad and drizzle with dressing. Serve family style or divide salad evenly among 4 bowls. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Add any other vegetables you wish, such as red pepper or avocado 
  • If you like spice, add a diced red chile pepper to the salad ingredients 
  • You can marinate the chicken up to 24 hours if you wish 
  • Garnish with chopped cilantro; optional 
  • Another way to enjoy your salad is in a warm pita

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