Chicken and mango salad

5 from 5 votes

A quick and easy chicken and mango salad is a perfect light lunch or dinner. This recipe is made in 15 minutes or less, and combines excellent colors with beautiful flavors in the best ways possible.

Prep Time10

Cook Time5

Course: Salad

Cuisine: New Norwegian

Keyword: avocado, chicken, mango, pepper, red onion, rocket

Servings:

Calories: 382kcal

Author: Tonje

Cost: Cheap

Ingredients

1 avocado
1 red pepper
2 chicken fillets
1 mango
½ red onion
handful watercress
handful rocket

Herbs

½ teaspoon dried oregano
½ teaspoon dried thyme

Instructions

Cook the chicken

Set a pan to medium high heat. Add some oil or non stick spray, and add the chicken fillets.
Add thyme and oregano to the chicken, along with some salt and pepper.
Cook for a few minutes until golden, then turn. Chicken cooks in 5-10 minutes. Insert a skewer in the thick parts of the fillets to make sure that the juices run clear - this means it's done.
Leave the chicken to cook down slightly while assembling the salad.

Assemble the salad

Dice red onion, mango, avocado and red pepper.
Add to a serving platter or salad bowl along with a few handfuls of watercress and rocket.
When the chicken has slightly cooled down, dice it and add to the salad.
Optionally, add dressing, and serve.

Notes

Store the salad in an airtight container for up to 3 days. Avocado has a tendency to turn brown very quickly, so if you want to make this recipe ahead, leave the avocado out and only add it before serving.

Nutrition