Avocado Chicken Mango Salad
This avocado chicken mango salad is filled with a variety of delicious flavours and textures. We added a light homemade dressing and it tasted amazing!
Servings: 1 people
Calories: 657kcal
Equipment
- 1 Saucepan
Ingredients
- 1 Large chicken breast
- Salt to taste
- Paprika to taste
- A pinch of garlic seasoning
- A splash of lemon juice
- ¼ cup of greek yogurt
- 2 teaspoon of chopped fresh parsley
- 1 mango diced
- 1 avocado sliced
- ¼ Red onion sliced
- ½ Red peppers sliced
- 1 iceberg lettuce chopped
- A splash of olive oil
Instructions
- Bash chicken fillet with a blunt object (this helps the chicken to cook faster).
- Garb a bowl and season 1 large chicken breast with salt to taste, paprika to taste, a pinch of garlic seasoning, a splash of lemon juice and any other seasoning of your choice. Add a splash of oil rub the ingredients into the chicken breast.
- Pan fry the chicken breast for 10-15 minutes or until done.
- Note: Any remaining dressing can be refrigerated in a jar or in an air tight container for 2-3 days.
- Dice 1 mango, slice 1 avocado, ¼ red onion, ½ red peppers and chop 1 iceberg lettuce.
- Once the chicken breast is ready plate up as shown, add the dressing and a wedge of lime! Enjoy :)
Notes
Want your chicken to cook faster? Here’s a tip: Before you season it, wrap it in plastic wrap and pound it with a meat pounder or blunt object. This tenderizes the meat and makes it cook faster, and more evenly, all the way through!
Nutrition
Serving: 620g | Calories: 657kcal | Carbohydrates: 45.52g | Protein: 66.24g | Fat: 26.95g | Saturated Fat: 5.389g | Polyunsaturated Fat: 3.998g | Monounsaturated Fat: 15.949g | Trans Fat: 0.026g | Cholesterol: 214mg | Sodium: 148mg | Potassium: 1749mg | Fiber: 10.7g | Sugar: 30.42g | Vitamin A: 2736IU | Vitamin C: 116.6mg | Calcium: 187mg | Iron: 2.56mg