Shredded Chicken and Mango Green Salad

Ingredients

• Chicken Breast120 g
• Spinach1 cup (30 g)
• Tomato1 count (130 g)
• Mango1/2 cup (85 g)
• Oregano1/2 tablespoon (2 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place the chicken in a pot with boiling water and let boil for 12-15 minutes, Once ready, shred.

2. 2

   Step 2

   At the same time, wash and dry the spinach. Place in a bowl.

3. 3

   Step 3

   You can replace the spinach with the watercress, arugula or lettuce.

4. 4

   Step 4

   Peel and dice the mango with the tomato and add to the salad with the shredded chicken.

5. 5

   Step 5

   For the dressing, mix the olive oil with the lemon juice, oregano, salt and pepper.

6. 6

   Step 6

   Pour the dressing over the salad and mix well.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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