I’ve never been one to make a boring salad. Some people will rustle together some tomatoes, cucumber and lettuce and call it done, but I like to go to town with a salad and throw in some really simple but delicious ingredients.
I invented this dish after raiding the fridge and wondering what I could put together in under half an hour with leftovers and it’s one of the best salads I’ve ever tasted. The sweetness of the mango and honey, mixed in with the spice of the paprika and the creaminess of the avocado work really well together and it makes for a great weeknight meal when you’re in a rush to get to yoga.
If you fancy adding a few carbs into the mix, slice up a nice, fresh ciabatta and layer on the ingredients for a quick, on the move meal.
- Chicken breast or leftover meat
- 1 – 2 tsp of paprika
- 1 ripe avocado
- 1 mango
- 1 red or yellow pepper
- Half sweet potato
- Mixed salad leaves
- Red wine vinegar
- Olive oil
- Salt and pepper
- First preheat the oven to 190 degrees Celsius and layer the bottom of a tray with foil
- Make slashes on the top of the chicken and place on the tray, sprinkle with 1-2 tsp of paprika depending on personal spice preferences and season with salt and pepper
- Chop the sweet potato into chunks and drizzle a generous amount of olive oil onto the whole tray. Place in the oven and cook for 25-30 minutes
- Chop the mango into chunks and the avocado and pepper into slices
- Meanwhile, layer a plate with the salad leaves and prepare the dressing by adding a tsp of red wine vinegar, honey and olive oil into a mug and mixing well
- After 15 minutes into cooking, add the pepper onto the tray
- Eight minutes before full cooking time, add the mango and avocado to the tray and drizzle on the dressing to complete
- Once the chicken is cooked, take out the tray and add the ingredients to the salad