Halal Chicken And Mango Dinner Salad Recipe

About this recipe

A refreshing and hearty dinner salad featuring tender halal chicken, juicy mango, and creamy cheddar cheese, all drizzled with a tangy maple vinaigrette.

Ingredients

• 125G Florette Mixed Salad
• - Cathedral City Mature Cheddar Cheese
• 2 Per Pack Love Me Tender Perfectly Ripe Mangoes
• - Filippo Berio Garlic Flavoured Olive Oil
• 250Ml Shady Maple Farms Organic Maple Syrup
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Bragg Apple Cider Vinegar

Instructions

1. 1. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon maple syrup, and a pinch of pepper to create the dressing. Let it sit for 15 minutes to meld the flavors.
2. 2. Heat a skillet over medium heat and cook 300 g of halal chicken breast until fully cooked and golden brown, about 6-8 minutes per side. Remove from heat, let it rest for 5 minutes, then cut into bite-sized strips or cubes.
3. 3. Prepare the salad by placing 4 cups of your favorite salad greens into individual serving bowls.
4. 4. Cut 8 oz of cheddar cheese into bite-sized cubes and arrange them over the greens.
5. 5. Peel and slice 1 ripe mango into bite-sized pieces and scatter them over the salad along with the cooked chicken.
6. 6. Drizzle the prepared dressing evenly over the salads and serve immediately.