Mango and Avacado Salad with Honey Chilli Chicken
Ingredients:
- Beetroot Salad- Ripe Mango, cut into wedges
- Ripe Avocado, cut into wedges
- Cashew Nuts
- Chicken Breast
- Donegal Rapeseed Oil infused with Lemon
- Organic Honey
- Chilli Flakes
Optional: Soy Sauce
Instructions
1. Preheat the oven to 180 C.
2. Lightly drizzle some Donegal Rapeseed Oil with Lemon onto a pyrex dish. Pop the chicken breast on top. Season with sea salt, black pepper and chilli flakes (½ a teaspoon is more than enough!) and drizzle with honey. Cook until fully cooked through. Allow to cool and slice into thin strips.
3. In a large salad bowl, toss the beetroot salad with the avocado, mango and cashew. Drizzle with a little drop of Donegal Rapeseed Oil with Lemon and season with sea salt and whole black peppercorns before serving onto a large plate.
4. Sprinkle the cuts of chicken on top and finish with a light drizzling of honey. For extra dressing, soy sauce works really well with these ingredients!
