Chicken Salad with Avocado and Mango

  • Serves

  • Dinner

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 tablespoons mango chutney

1 tablespoon soy sauce, low sodium

3⁄4 teaspoon grated, peeled fresh ginger

400g skinless, boneless organic chicken breast halves

8 cups mixed greens salad, packaged

1 cup diced, peeled mango

½ cup diced, peeled avocado

Cooking spray


1. Preheat grill to medium-high heat or use a grill pan. Combine oil, juice, chutney, soy sauce and ginger in a small bowl.

2. Place chicken on large plate; spoon 2 tablespoons of oil mixture over the chicken, reserving the rest for thesalad. Turn chicken to coat, and let stand 5 minutes.

3. Place chicken on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning.

4. Slice chicken crosswise into strips. Arrange greens, mango and avocado on four serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.


Recipe courtest of Julie Masci – New Life Nutrition