Warm chicken, avocado and mango salad
Prep:
130 mins
Cook:
15 mins
This summery salad looks amazing and tastes even better
500g chicken thighs, cubed
1 lemon, squeezed and zested
1 tbsp olive oil
2 ripe avocados, sliced finely
2 ripe mangoes cut into cubes
2 large handfuls rocket, washed
Handful fresh mint, torn roughly
Salt and pepper
Dressing:
1 tsp mild mustard
1 tbsp honey
2 tbsp balsamic vinegar
25g olive oil
In a zip lock bag, mix together the chicken pieces, lemon juice, olive oil, salt and pepper and lemon zest. Leave in the fridge for an hour or two to marinate.
To make the dressing, mix together all the ingredients-place in a jar and then shake well.
Heat frying pan until very hot and add the diced chicken. Cook for five minutes on each side and then continue cooking until cooked through. Remove from heat and leave aside to cool.
Add the rocket, mint, mango and avocado to a salad bowl, toss and add the chicken. Pour the dressing over the salad sparingly and serve.
Serves
6
Preparation Time
130 minutes
Cooking Time
15 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Easy, Entertaining, Family Dinners, Healthy, Quick Meals, Salads
Cuisine
Picnics
Special Info
Gluten free, Egg free, Dairy free
Level of Difficulty
Easy
You can marinate the chicken the night before to save time
