Chicken, mango and avocado salad
Calories: 304 | Carbs: 26.3g | Fat: 13.5g | Protein : 23.5g
360g boneless and skinless chicken
1 teaspoon olive oil
2 ripe mangoes
½ very ripe avocado
juice of ½ a lemon
6 cups baby spinach or mixed salad geens
2 tablespoons pine nuts, roasted
2 tablespoons orange juice
2 tablespoons lemon juice
½ tablespoon honey
1 tablespoon old fashioned mustard
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper
Heat oil in a pan. Brown chicken in hot oil approximately 5 minutes on each side. Salt and pepper to taste. Set aside.
Peel the mangoes and cut the flesh away from the stone into thin slices. Arrange on four serving plates.
Halve the avocados and remove the stone. Peel off the skin and slice the flesh into strips. Squeeze over a little lemon juice, then arrange over the mango slices.
Cut the chicken into thin slices and divide between the plates. Neatly pile the salad leaves in the middle of each plate.
For the dressing:
Whisk the ingredients together in a bowl, seasoning with salt and pepper to taste. Spoon the dressing over the salad and serve, topped with a handful of toasted pine nuts.
Recipe inspired by: http://www.smh.com.au/lifestyle/cuisine/poultry/recipe/mango-avocado-and-smoked-chicken-salad-20111018-1ly86.html