This is a flexible chicken salad recipe where the elements can be changed around and substituted depending on whichever ingredients you have left in your fridge that you want to use up. Try a few different combinations of salad ingredients to see what your family loves the most. I adore the sweetness that a mango adds to a salad so whenever I have a mango and/or avocado to use up, this is my usual “go to“ recipe.
Try to keep some chicken breasts on hand in the freezer so you can create a delicious meal like this at the last minute. Better still, marinade and freeze the chicken breasts in advance to make this recipe super fast and easy. While you are cooking the chicken you can be preparing the salad which means the whole meal should take no more than 15 minutes to cook.
Mango & Honey Soy Chicken Salad
Ingredients (serves 4)
- 3 medium chicken breasts
- Marinade: 2 Tbsp honey, 3 Tbsp soy, 2 tsp finely chopped garlic and 1 tsp finely grated ginger
- 4 big handfuls of lettuce, spinach or rocket, washed and dried
- 1 ripe mango cut into 1 cm chunks
- 1 ripe avocado cut into 1 cm chunks
- 2 Tbsp toasted pine nuts (or cashews, almonds or pecans if you prefer)
- Dressing: 2 Tbsp. honey, 2 Tbsp. light soy sauce, 2 Tbsp. olive oil, 2 Tbsp. Balsamic Vinegar
- Mix chicken breasts with marinade ingredients and leave for a few hours if possible or overnight (if you can’t leave it for a few hours this will still work well.)
- Combine all dressing ingredients in a jar and shake thoroughly. Set aside.
- Heat a pan or grill with a little olive oil to medium heat and pan fry the chicken breasts for a few minutes on either side or until cooked through. Put aside and cover with foil to keep warm.
- Gently mix the lettuce or spinach in a large bowl with the mango and avocado then put a pile of the salad mix onto each plate.
- Cut the chicken into bite sized pieces and add to each salad.
- Sprinkle the salad with the nuts.
- Drizzle (don’t drench!) the dressing over the chicken salad and serve.
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