Treat yourself to a burst of tropical flavors with a delightful twist that’s both healthy and satisfying!

1

Start by cooking the chicken breast. Season it with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6 to 7 minutes on each side until it’s golden brown and completely cooked through. Remove from heat and let it rest for 5 minutes.

2

While the chicken is resting, prepare the mango and vegetables. Peel and dice the mango into bite-sized pieces. Dice the red bell pepper and thinly slice the red onion.

3

In a large bowl, combine the mixed greens, diced mango, red bell pepper, red onion, and chopped cilantro.

4

In a small bowl, whisk together 2 tablespoons of lime juice, 2 tablespoons of olive oil, salt, and pepper to make the dressing.

5

Slice the cooked chicken into strips and add it to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all the ingredients for about 1 minute. Serve immediately.

4

• Add sliced avocado for creaminess.
• Top with crumbled feta cheese for a salty kick.
• Incorporate some roasted nuts for added crunch.

• Make sure your chicken is fully cooked by checking it reaches an internal temperature of 165°F (75°C).
• Use ripe mango for the best flavor and sweetness.
• Adjust the lime juice and seasoning to your taste for a zesty finish.

• fats: 15g
• fiber: 4g
• protein: 30g
• calories: 350
• carbohydrates: 25g

This salad is loaded with protein from the chicken, vitamins from the mango and vegetables, and healthy fats from olive oil. It’s a balanced dish that supports muscle growth and overall health.

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