Chicken, mango and avocado salad with cashews and chilli lime dressing

Mango and avocado are the perfect Summer combination and the chilli lime dressing adds a zesty kick. This is a really refreshing salad and works well with flaked salmon or halloumi too.

Time to make: 15 minutes

Serves: 1

Ingredients

2 chicken breasts

1/2 tbsp olive oil

2 garlic cloves, minced

Pinch of chilli powder or cayenne pepper

Pinch of salt

Large handful of soft leafy greens, such as lamb’s lettuce and baby spinach

1 mango, peeled, stoned and sliced

1 avocado, peeled, stoned and sliced

Handful of basil

30g cashews, roughly chopped

Lime wedges, to serve

Dressing

2 tbsp olive oil

1 lime, zest and juice

½ tbsp apple cider vinegar

½ tbsp honey

Pinch of chilli flakes

Pinch of salt

Method

1. Preheat the grill to high and line a baking tray with foil.

2. In a mug or small jar, whisk the dressing ingredients together with a fork.

3. Butterfly the chicken breasts in half lengthways and rub with the olive oil. Place on the baking tray and sprinkle over the garlic, chilli powder or cayenne, and salt, rubbing the seasoning onto both sides. Grill for 4–5 minutes per side, turning halfway, until golden brown and cooked through.

4. Meanwhile, assemble the salad leaves and top with the mango, avocado and torn basil.

5. Slice the cooked chicken into strips and add to the salad with the cashews.

Nutritional Information

(per serve)

590 calories

40g protein, 17g carbs, 36g fat

Good to know:

• This salad is best enjoyed fresh but you can cook the chicken and make the dressing in advance and keep in separate airtight containers in the fridge for up to 3 days, just add the fresh fruits and assemble when you’re ready to enjoy.