Chicken, Spinach and Mango Salad

Ingredients

• Chicken Breast120 g
• Spinach1 cup (30 g)
• Mango1/2 cup (85 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Oregano1/4 tablespoon (1 g)
• Balsamic Vinegar1/2 tablespoon (7 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat the griddle pan or grill over high heat. While heating, season the chicken with salt and pepper.

2. 2

   Step 2

   Once the grill is heated, pour a little of the oil and add the chicken breast, reduce the heat to medium and cook for 4-6 minutes on each side until browned.

3. 3

   Step 3

   Remove from heat and cut into bite size pieces. Set aside.

4. 4

   Step 4

   Meanwhile, peel the mango and dice.

5. 5

   Step 5

   Cut the tomato into slices and the onion into a strips.

6. 6

   Step 6

   For the dressing, mix the balsamic vinegar with the lemon juice, the remaining oil and oregano. Season with salt and pepper.

7. 7

   Step 7

   On a plate mix the chicken with the spinach, tomato, onion and mango.

8. 8

   Step 8

   Pour the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Spinach and Mango Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.