Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 1 tbsp Olive oil (for coating chicken)
  • 1 tsp Coarse Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Smoked Paprika (optional)
  • ¼ cup Fresh Lime Juice
  • 6 tbsp Extra Virgin Olive Oil (for vinaigrette)
  • 1 tsp Honey or Maple Syrup
  • 2 tbsp Fresh Coriander (Cilantro), finely chopped
  • 1 small clove Garlic, minced
  • ¼ tsp Red Pepper Flakes
  • Salt and Pepper to taste
  • 6 cups Mixed Salad Greens
  • 1 large Ripe Mango, peeled and diced
  • 2 medium Ripe Avocado, peeled and diced
  • ¼ cup Red Onion, thinly sliced
  • 2 tbsp Toasted Pumpkin Seeds (optional garnish)

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, combine the lime juice, olive oil, honey/maple syrup, chopped coriander, minced garlic, chilli flakes, salt, and pepper. Whisk vigorously until emulsified (slightly thickened). Taste and adjust seasoning—it should be sharp and vibrant. Set aside.
  2. Season the Chicken: Pat the chicken breasts dry with paper towels. Rub lightly with 1 tbsp olive oil, salt, pepper, and smoked paprika.
  3. Preheat the Grill: Heat your grill or grill pan to a medium-high heat (around 400°F / 200°C). Lightly oil the grates to prevent sticking.
  4. Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Cook for 5–7 minutes per side, depending on thickness. Use a thermometer to check the internal temperature; the chicken is safe and juicy when it reaches 165°F (74°C).
  5. Rest and Slice: Remove the chicken from the grill and place it on a clean cutting board. Cover loosely with foil and allow it to rest for a minimum of 5 minutes. Slice the chicken thinly against the grain.
  6. Prepare the Salad Components: In the large salad bowl, combine the mixed greens, diced mango, diced avocado, and thinly sliced red onion.
  7. Dress Lightly: Drizzle about half of the prepared lime vinaigrette over the salad greens mixture and gently toss to coat. Hold back some dressing to serve on the side.
  8. Plate and Serve: Divide the dressed greens onto four plates. Arrange the sliced grilled chicken artistically over the salad. Drizzle any remaining dressing over the chicken and salad ingredients, ensuring the mango and avocado have a nice sheen. Garnish with toasted pumpkin seeds, if using. Serve immediately.