Ingredients
Scale
- 1 chicken breast
- 1/2 large mango diced
- 1 cup lettuce leaves chopped
- 1/2 large avocado
- 1/2 medium red onion cut into strips
- 1 sprig cherry tomatoes
- 1 tablespoon worcestershire sauce
- 2 tablespoon olive oil
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts
- 4–5 sprigs cilantro
Instructions
- In a plastic bag, combine Worcestershire sauce, olive oil, lemon juice, salt, and pepper. Add the chicken breast, ensuring it is well coated in the marinade. Seal the bag and let it sit for 15 minutes.
- Remove the chicken breast from the bag and pat it dry. Heat a non-stick frying pan over low heat and cook the chicken for 6-7 minutes on one side. Optionally, spray the pan with oil. Flip the chicken and cover, cooking for an additional 5-6 minutes until fully cooked.
- On a large plate, arrange the chopped lettuce leaves. Top with diced mango, red onion, cubed avocado, and halved cherry tomatoes. Slice the cooked chicken thinly and add it to the salad bowl.
- In a small bowl, mix another tablespoon of lemon juice, olive oil, and chopped cilantro. Drizzle this dressing over the salad before serving and sprinkle with pine nuts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can marinate the chicken ahead of time for deeper flavor.
Feel free to add other vegetables or nuts according to your preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 75mg