Ingredients
Scale
- 1 chicken breast
- 1/2 large mango diced
- 1 cup lettuce leaves chopped
- 1/2 large avocado
- 1/2 medium red onion cut into strips
- 1 sprig cherry tomatoes
- 1 tablespoon worcestershire sauce
- 2 tablespoon olive oil
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts
- 4–5 sprigs cilantro
Instructions
- In a plastic bag, combine Worcestershire sauce, olive oil, lemon juice, salt, and pepper. Add the chicken breast, ensuring it's fully coated in the marinade, seal it, and let it sit for 15 minutes.
- Remove the chicken from the bag and pat it dry. Heat a dry frying pan over medium-low heat and cook the chicken for about 6-7 minutes on one side, optionally spraying the pan with a bit of oil. Flip the chicken, cover, and cook for an additional 5-6 minutes.
- On a large plate, layer chopped lettuce, mango cubes, and red onion. Dice the avocado into cubes after peeling and removing the pit, then halve or quarter the cherry tomatoes and add them to the plate.
- Slice the cooked chicken into thin pieces and add to a salad bowl. Whisk together lemon juice, olive oil, and chopped cilantro, then drizzle over the salad before serving. Garnish with pine nuts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can substitute grilled chicken for even more flavor.
Serve the salad cold or at room temperature for best results.
Feel free to add your favorite nuts or seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Stir-fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 75mg