Cilantro Lime Chicken Salad + Mango Avocado Salsa


3 tablespoons olive oil
1/2 cup freshly squeezed lime juice
1/2 cup fresh chopped cilantro (coriander)
4 cloves garlic , crushed
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon ground Cumin
1 1/4 teaspoon salt


4 chicken thigh fillets, skin removed (no bone)
5 cups Romaine (Cos) lettuce leaves, washed and dried
1 red pepper (capsicum), deseeded and sliced

Mango Salsa:

1 large mango, diced
1 avocado, diced
1 green onion (shallot), peeled and thinly sliced
Extra coriander leaves to garnish
Red chili flakes, to garnish


Mix marinade ingredients together in a bowl to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the left over, unused marinade to use as a dressing. Lightly oil the pan with coconut oil, over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in small batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest and slightly chill to prevent damage to the leaves. Wipe pan over with paper towel, please note the pan is HOT; drizzle with another teaspoon of oil and grill peppers until cooked to your liking. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chilli flakes.

Serving Size: 4

Nutrients per serving:

Cal: 474
Fats: 32.4g
Carbs: 28g
Protein: 21.7g