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