Mango Chicken Salad

Slice the onion and put in a bowl. Cut the chicken into bite-size pieces.

• 1 Onion, red (~ 3 oz)
• 4.4 oz Chicken breast

Heat the canola oil in a non-stick frying pan over high heat and fry the chicken breast pieces for approx. 3-4 minutes until golden brown.

• 1 tsp Canola oil

Turn the heat to medium. Add the onions and fry until translucent. Add the honey and soy sauce and fry for approx. 1-2 minutes until the chicken is fully cooked.

• 1 ⁠½ tsp Honey
• 1 ⁠½ Tbsp Soy sauce, light

Put the meat and onions on a plate and pour the meat juice in a high sided container.

Peel and dice the mango and add a quarter of it into the container.

• ½ Mango (~ 5.9 oz)

Add the lime juice, oil and garlic and blend with an immersion blender until creamy. Season with salt and pepper.

• ½ Lime, organic (~ 0.7 oz)
• ½ Garlic clove (~ 0.1 oz)
• Salt
• Black pepper
• 1 tsp Canola oil

Rinse and drain the lettuce, cut into bite-size pieces, cut the tomatoes in half and put into a bowl.

• 1 Romaine lettuce (~ 4.2 oz)
• 3.5 oz Cherry tomatoes

Finely chop the chili and add to the bowl with the remaining mango cubes, chicken, onions, and dressing. Mix thoroughly and serve.

• ½ Chili pepper (~ 0.1 oz)

Enjoy your meal!