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 Recipes, 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