Bring sunshine into your kitchen with this grilled chicken salad topped with mango, avocado, pineapple and almonds.
Ingredients
Chicken breast, lean, raw,
250 g
Olive oil,
1 teaspoon(s)
Sea salt,
1 pinch(s)
White pepper, ground,
1 pinch(s)
Pineapple,
150 g, cut into chunks
Avocado,
1 serve(s) (1/2 an average avocado per serve)
Mango,
1 small
Lettuce, any type,
2 cup(s)
Almonds, with skin,
30 g, flaked, lightly toasted
Lemon juice,
1 tablespoon(s)
Olive oil,
1 teaspoon(s)
Balsamic vinegar,
2 tablespoon(s)
Cooking instructions
Coat chicken breast with oil, sprinkle with salt and pepper and cook on a hot grill or non-stick frypan for 3 minutes each side or until cooked through. Allow to cool, then tear the chicken into rough lengths.
Cook the pineapple on a hot BBQ or grill for 1 minute each side. Set aside.
Place the vinaigrette ingredients (lemon juice, 1 tsp oil and balsamic sauce) in a screw top jar and shake well.
Carefully combine the avocado, mango and salad leaves with vinaigrette in a large mixing bowl.
Divide salad amongst 2 serving plates, top with chicken and pineapple and sprinkle with almonds. Drizzle with an extra few drops of balsamic sauce if desired.
*Notes:
If mangoes aren’t available, substitute with peach, orange or pear.
Balsamic sauce can be found in the vinegars section of supermarkets.
| Nutrition details per portion |
| Energy | 452.7 cal
1891.1 kJ |
| Total Fat | 23.2g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 23.7g |
| - Dietary Fibre | - |
| - Sugars | 23.3g |
| Protein | 33.5g |