Chicken, mango and avocado taste glorious together, especially with fresh crunchy vegetables and a nice squeeze of lemon juice! With half your plate containing non starchy vegetables, a good portion of protein, and oh so nutritious fats, you have a winner winner chicken dinner on your hands here!
Avocado, Mango, & Chicken Salad
220 grams Chicken Breast
2 tbsps Lemon Juice
2 tbsps Extra Virgin Olive Oil
1/4 tsp Sea Salt
1 Red Bell Pepper (finely chopped)
¼ Cucumber (deseeded and finely chopped)
4 stalks Green Onion (sliced)
½ Mango (finely chopped)
4 cups Baby Spinach
Bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken and cover. Let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and cut it into small cubes. Let it cool completely.
While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain. Stir in the lemon juice, olive oil and salt.
Fold the red pepper, cucumber, green onion, mango and chicken into the avocado mixture until well combined. Season with additional salt or lemon juice if needed.
Divide spinach onto plates and top with chicken salad. Enjoy!
Notes: If you are using this recipe for meal prep, just add the avocado in fresh before you eat otherwise it will brown a little if stored for a few days.