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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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 |
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2 Preheat oven to 180°C / 350°F.
3 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.
4 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.
5 In a large salad bowl, combine Romaine lettuce, cherry tomatoes, cucumber, red onion, mango and cilantro.
6 In a high speed blender, add mango, olive oil, lemon juice, cilantro, salt and black pepper. Blend until you have a smooth liquid.
7 Remove chicken from oven and let cool for 5 minutes. Slice into strips.
8 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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