You deserve a refreshing and flavorful dinner that brings a taste of the tropics to your table.

1

Begin by cooking the chicken breast. Season it with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat.

2

Cook the chicken for about 7-8 minutes on each side, or until fully cooked and juices run clear. Once cooked, take it off the heat and let it rest for 5 minutes before slicing it thinly.

3

While the chicken is cooking, prepare the salad ingredients. Peel and dice the mango, and slice the red bell pepper, red onion, and cucumber into thin strips.

4

In a large mixing bowl, combine the diced mango, sliced red bell pepper, red onion, and cucumber.

5

For the dressing, squeeze the juice of the lime into a small bowl. Add the remaining tablespoon of olive oil, fresh coriander, and a pinch of salt and pepper to taste. Whisk until well-combined.

6

Add the sliced chicken to the salad bowl and drizzle the dressing over the top. Toss everything gently to combine without bruising the mango.

7

Serve chilled or at room temperature for the best flavor.

2-3

• Add avocado slices for creaminess.
• Incorporate nuts like cashews for crunch.
• Mix in some fresh herbs like mint for added freshness.

• Make sure the mango is ripe for the best sweet flavor.
• Chill the salad for 15 minutes before serving for a refreshing taste.
• Feel free to adjust the dressing to your taste—more lime juice or honey can really elevate the flavor.

• fat: 10g
• protein: 27g
• calories: 320
• carbohydrates: 35g

This Chicken Mango Salad is packed with lean protein from the chicken and enriching vitamins from the mango and veggies, making it a balanced choice for a meal.

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