Spicy Mango Chicken Salad Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 4 pieces (about 1.5 lbs) boneless skinless chicken breasts
• 1 ripe mangoes
• 3 cups mixed greens or romaine lettuce
• 1 avocado
• 1 red bell pepper
• 1 small red onion
• 1/4 cup chopped cilantro
• 1 lime
• 1 1/2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• to taste salt
• to taste black pepper

Method (tap to check — screen stays awake)

1. Season chicken breasts with 1 tsp cumin, 1 tsp paprika, salt, and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then dice.
3. While chicken cooks, peel and dice mangoes. Slice red bell pepper and red onion thinly. Halve and pit avocados.
4. In a large bowl, combine greens, mango, bell pepper, onion, and cilantro.
5. Slice the cooked chicken and add to the salad bowl.
6. Prepare dressing by mixing juice of 1 lime, 2 tbsp olive oil, and a pinch of salt and pepper. Toss with salad ingredients.
7. Divide salad into 4 bowls, top with sliced avocado and additional cilantro if desired. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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