PREPARATION

1. In a mixing bowl, add 400 grams chicken breast, 1 teaspoon garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil and mix it well.

2. Marinate for 1 hour.

3. Heat 1 tablespoon olive oil in a grill pan, add the marinated chicken breast and cook until it turns golden brown in color from all sides.

4. Remove it from heat and cut it into pieces.

5. In a mixing bowl, add 60 milliliters olive oil, 30 milliliters apple cider vinegar, 1 tablespoon mustard sauce, 2 teaspoons honey, 1 teaspoon garlic, 1 teaspoon sea salt, 1/2 teaspoon black

pepper and mix it well.

6. In a another mixing bowl, add 200 grams lettuce, 120 grams tomato, 120 grams cucumber, 80 grams onions, 110 grams avocado, cooked chicken, 300 grams mango, 60 grams toasted almonds, prepared dressing and mix all the ingredients well.

7. Serve.

Thai Mango Salad With Peanut Dressing

Servings - 2 - 3

INGREDIENTS


Peanut butter - 80 grams

Lemon juice - 25 milliliters

Soy sauce - 1 teaspoon

Apple cider vinegar - 1 tablespoon

Maple syrup - 1 tablespoon

Sesame oil - 1 tablespoon

Garlic - 1 teaspoon

Chilli flakes - 1 teaspoon

Lettuce - 200 grams

Bell pepper - 300 grams

Mango - 300 grams

Peanuts - 80 grams

Jalapeños - 30 grams

Green onions - 10 grams