Bring sunshine into your kitchen with this grilled chicken salad topped with mango, avocado, pineapple and almonds.
Chicken breast, lean, raw,
White pepper, ground,
150 g, cut into chunks
1 serve(s) (1/2 an average avocado per serve)
Lettuce, any type,
Almonds, with skin,
30 g, flaked, lightly toasted
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.
If mangoes aren’t available, substitute with peach, orange or pear.
Balsamic sauce can be found in the vinegars section of supermarkets.
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