Mango and Avacado Salad with Honey Chilli Chicken
Recipe by Home Bird Food.
Servings:
1
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
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)
Instructions
-
Preheat the oven to 180 C.
-
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.
-
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.
-
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!