Green Salad with Chicken, Mango and Cashews

Ingredients

• Chicken Breast200 g
• Spinach1 cup (30 g)
• Mango1/2 cup (85 g)
• Cashews1 tablespoon (14 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can replace the indicated amount of spinach with a combination of leafy greens, such as lettuce, arugula, watercress, etc.

2. 2

   Step 2

   Heat half of the oil in a pan over medium-high heat. Add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, add the chicken and cook for 4-6 minutes per side over medium heat.

4. 4

   Step 4

   Remove once the chicken is ready and cut into pieces. Set aside.

5. 5

   Step 5

   Add the spinach and diced mango in a bowl. Season with the remaining oil and lemon juice.

6. 6

   Step 6

   Serve the chicken on the green salad with mango. Sprinkle with cashews.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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