Mango and Avacado Salad with Honey Chilli Chicken

Recipe by Home Bird Food.
  • Difficulty: Easy
  • Category:
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
  • beetroot salad
  • ripe mango (cut into wedges)
  • ripe avacado (cut into wedges)
  • cashew nuts
  • chicken breast
  • Donegal Rapeseed Oil infused with Lemon
  • organic honey
  • chilli flakes
  • soy sauce (optional)
  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!