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Chicken Mango Salad

Love Food Nourish
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

Chicken Marinade

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic, crushed
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Salad

  • 2 large chicken breasts
  • 1 tbsp olive oil for cooking
  • 6 cups lettuce
  • 1 cup cherry tomatoes, chopped
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 avocado, diced
  • 3/4 mango peeled and diced, you will need 1 whole mango, leave 1/4 cup aside for dressing
  • 1 small red chili chopped (optional)

Dressing

  • 1/4 cup mango diced
  • 1/3 cup olive oil
  • 3 tbsp lemon juice
  • 1/4 cup cilantro/ corriander leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Place the ingredients for the marinade in a bowl and mix together, place the chicken breasts in the bowl and coat evenly in the marinade. Cover and leave for 30 min - overnight.
  • Preheat oven to 180C/355F.
  • Melt 1 Tbspn coconut oil or olive oil in a cast iron pan on a high heat. Once the pan is very hot turn the pan down to a medium high heat. Cook the chicken breasts for about 3 minutes on each side so that they are are golden brown on the outside
  • Remove the chicken from the pan and place in an oven proof dish, poor over any remaining marinade. Cover the dish with foil and place chicken in the oven for 20 minutes or until cooked. To test, insert a skewer or knife and ensure that the juices run clear.
  • While the chicken is cooking assemble the ingredients for the salad into bowls.
  • Then prepare the dressing. Place all of the ingredients in a high speed blender. Blitz until you have a smooth liquid. Taste and add more salt and pepper if desired
  • Once you have removed the chicken from the oven, leave to cool for 5 minutes then slice into strips.
  • Place the chicken on top of the salad and drizzle with the mango salad dressing.

Notes

  • I have topped this chicken mango salad with some chopped fresh chili and coriander (cilantro) leaves to give it an extra bit of spice and fragrant flavour. This is optional.
  • I have marinaded the chicken to make it extra juicy, if you are short on time this step can be skipped. Marinate the chicken anywhere from 20 minutes to overnight, the longer you leave it the more succulent it will be!
  • Once you have peeled and diced the mango you will need to leave ¼ cup of mango aside to use to make the salad dressing.
  • The length of time it will take to brown the chicken will depend on the size of the chicken breast you are using, check it while you are cooking, and leave it in the skillet until it is a light golden brown. Then transfer it to the oven.
  • For those of you in the U.S we call cilantro leaves coriander here in
    New Zealand, we call both the seed and the leaves coriander. I have used both of these terms for clarification throughout this post/recipe, but they refer to the same thing -  the green leafy part of the plant.