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Eat Clean with this Glorious Sweet and Sour Chicken Mango + Avocado Salad!

Ingredients

  • Makes 3-4 Servings
  • Marinade/Dressing:
  • 3 Tbsp olive oil
  • ½ cup freshly squeezed lime juice
  • ½ cup fresh chopped cilantro/parsley
  • 4 cloves fresh garlic crushed
  • 3 tsps raw honey
  • 1 tsp ground cumin
  • 1¼ tsp sea salt
  • Salad:
  • 3 small boneless skinless chicken breasts OR 4 chicken thigh fillets, skinless
  • 6 cups baby mixed salad leaves spinach, rocket, romaine
  • 1 red pepper bell deseeded and sliced
  • 1 large mango diced
  • 1 avocado diced
  • 1 green onion shallot, peeled and thinly sliced
  • Extra cilantro leaves to garnish
  • Red chili flakes to garnish

Instructions

  • In a small bowl, whisk all marinade ingredients together to combine.
  • Pour a third of the marinade into a shallow dish to marinade the chicken filets for one to two hours in the refrigerator.
  • Refrigerate the reserved UNTOUCHED marinade to use as a dressing.
  • Heat about a teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through...just a few minutes per side. Once chicken is cooked, set aside and allow to rest.
  • Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers until soft.
  • In a large bowl or platter, Place the mixed salad leaves, mango, avocado and green onion.
  • Slice chicken into strips and add it to the salad together with the peppers.
  • Drizzle with remaining, unused dressing, toss and serve.