CHICKEN & MANGO SALAD

This protein packed salad is both iridescent and extremely refreshing. When my dear friend Bec told me she was going to make this salad for us, I admit that I had high expectations for the meal. Mostly due to the fact that she is an excellent cook, but also because I had a feeling that chicken, avocado and mango would be divine together. I was not disappointed.  I loved the salad so much that I made it the very next day for dinner. My partner scoffed at the idea of salad for dinner, and then ate his words as he became full after just one bowl. If you not are going to serve this salad immediately after making it, combine the juice of 1/2 of the lime with the cubed avocado in a small bowl. This will stop the avocado from going brown. 

INGREDIENTS 

• 500g chicken breast, roughly chopped into 3-4cm pieces
• 1 teaspoon ground or smoked paprika
• 2 garlic cloves, crushed or finely chopped
• 1 teaspoon rice bran oil 
• 1 mango, cut into cubes and stone discarded
• 300g iceberg lettuce, roughly shredded
• 1/2 medium avocado, cut into cubes 
• 100g celery, finely chopped 
• the juice of 1 medium lime 
• Optional- fresh coriander leaves

COOKING

1. Place chicken, paprika, garlic and oil in a medium bowl and toss well to combine. Place chicken in the fridge to marinade for 10 minutes. 

2. Heat a medium fry pan over medium heat. When pan is hot, add the marinated chicken and cook until it is lightly coloured and cooked through, around 5 minutes. Remove chicken from stove. 

3. Place the cooked chicken, mango, lettuce, avocado, celery and coriander (if using) in a large serving bowl. Drizzle the lime juice on top and toss well to combine. 

Serves / 4 

Total Preparation time / 5 minutes to chop chicken & garlic  (as you can do all the remaining preparation whilst the chicken is marinating) 

Total Cooking time / max 20 minutes (including 10 minutes to marinate)

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