Grilled Chicken Salad with Mango, Avocado & Honey Mustard Dressing

Grill Chicken:

Pat chicken dry with paper towel. Drizzle chicken with a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Prepare Ingredients:

Meanwhile prepare remaining ingredients; Cut tomatoes in half and peel cucumber into ribbons. Pick parsley leaves (discarding stems) and roughly chop. Using a sharp knife, slice the avocado in half, around the pit. Score 1cm into the flesh in a diamond pattern, being careful not to cut through the skin. Peel and thinly slice ¹⁄₂ of the red onion.

Prepare Dressing:

In a small jar with a lid, place parsley (reserving some for garnish), honey mustard, apple cider vinegar and 2 Tbsp of olive oil. Screw lid on a give a good shake to combine all ingredients.

Slice Chicken & Mango:

Combine lettuce, tomato, cucumber, red onion (to taste), avocado (use a spoon to gently scoop out diced avocado flesh) in a bowl with mustard dressing and toss well to combine. Slice chicken to your liking. Using a sharp knife, slice the mango cheeks off either side of the stone. Score 5 mm slices into the flesh, being careful not to cut through the skin.

You Plate It:

Using a spoon gently scoop out sliced mango flesh and add to salad. Divide salad between plates and top with sliced chicken, garnishing with any remaining dressing and parsley. Enjoy!