Ingredients:

  • 4 medium Chicken Breasts (600 g), skinless, boneless
  • 1 Tbsp Olive Oil (for searing)
  • 1 tsp Kosher or sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Smoked Paprika (optional)
  • 1/4 cup Fresh Lime Juice (about 3 large limes)
  • 1/4 cup Extra Virgin Olive Oil (for dressing)
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Fresh Ginger, finely grated
  • 1/2 medium Red Chilli, finely minced (seeds removed)
  • 1 small clove Garlic, minced
  • 8 cups Mixed Salad Greens (Spinach, Romaine, or Spring Mix), washed and dried
  • 1 large Ripe Mango (350 g), peeled and diced
  • 2 medium Avocado (300 g), firm-ripe, diced
  • 1/4 medium Red Onion, very thinly sliced
  • 1/2 medium Cucumber (English), quartered and sliced
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped leaves
  • 2 Tbsp Pepitas (or toasted cashews)

Instructions:

  1. Pat the chicken breasts dry and lightly season both sides with salt, pepper, and smoked paprika. Rub the chicken with the 1 Tbsp of olive oil. Place the chicken in a sealed container and refrigerate for a minimum of 30 minutes to marinate.
  2. Prepare the dressing: In a small bowl, combine the lime juice, grated ginger, minced garlic, and minced chilli. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified. Taste and adjust seasoning with honey/maple syrup, salt, and pepper. Set aside.
  3. Preheat the grill or grill pan to medium-high heat. Grill the chicken for 5–7 minutes per side until distinct char marks form and the internal temperature reaches 165°F (74°C). Remove the chicken from the heat and allow it to rest, loosely tented with foil, for 5 minutes (this is crucial for juiciness). Slice the chicken thinly against the grain.
  4. In a large serving bowl, combine the mixed greens, sliced red onion, cucumber, and chopped coriander. Dice the avocado and mango just before assembly to prevent browning. Add the diced mango and avocado to the bowl.
  5. Gently toss the salad mixture with about half of the prepared Lime-Ginger Dressing. Arrange the salad, lay the sliced grilled chicken on top, and drizzle the remaining dressing lightly over the chicken slices. Sprinkle with pepitas or cashews and serve immediately.