Chicken Salad with Avocado and Mango
Here’s what you’ll need
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Mango Chutney (be sure to look at the ingredients – no added sugars or things you cannot pronounce)
½ Tablespoon Bragg Organic Apple Cider Vinegar
½ teaspoon Fresh Ginger, grated
4 oz. Skinless Boneless Organic Chicken Breast (6 oz. for men)
2 Cups Mixed Green Salad
1/2 Cup Fresh Mango, diced and peeled
1/2 Cup Avocado, diced
Make it
Preheat the oven to 450 degrees. Combine olive oil, lemon juice, chutney, apple cider vinegar, and ginger in a small bowl. Place chicken on a large plate, spoon 1 Tbsp. of oil mixture over the chicken reserving the rest for the salad. Turn chicken to coat and let stand five minutes. Place chicken on a non-stick grill pan and cook in the oven for 15 minutes, turn over and brush with oil mixture and cook for another 15 minutes (or until fully cooked). Slice chicken crosswise into strips. Arrange greens, mango, and avocado on the plate with chicken on top. Drizzle reserve dressing over salad.
In Peace, Love, and Health,
Adita
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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email me for more information: Info@AditaLang.com
