UNITS
SCALE
INGREDIENTS
MARINADE
- 2 tbsp Olive oil , extra virgin
- 2 tbsp Lemon juice
- 1 clove Garlic , minced
- ½ tsp Salt
- ½ tsp Black pepper , freshly ground
CHICKEN
- 1 lb Chicken breast , boneless and skinless
- 2 tbsp Olive oil , extra virgin
SALAD
- 8 cups Romaine lettuce , chopped
- 1 cup Tomatoes, preferably cherry , chopped
- 1 cup Cucumber , chopped
- 1 small Red onion , sliced
- 1 Mango , peeled and diced
- 3 tbsp Cilantro leaves , chopped
DRESSING
- ¼ cup Mango, peeled and diced
- ⅓ cup Olive oil , extra virgin
- 3 tbsp Lemon juice
- ¼ cup Cilantro leaves
- ½ tsp Salt
- ½ tsp Black pepper , freshly ground
METHOD
- 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 to 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.
NOTES
- 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
