Ingredients
4 skinless, boneless chicken breasts (about 6 oz each)
1 large mango, diced (about 3 cups)
2 cucumbers, thinly sliced (about 2 cups)
1 small red onion, thinly sliced
1/4 cup olive oil
3 tablespoons lime juice
1 tablespoon chopped cilantro
1/2 teaspoon salt
1/4 teaspoon ground pepper
Optional: 1/4 cup chopped red bell pepper
Instructions
Preheat grill or stovetop pan to medium-high heat.
Season chicken breasts with salt, pepper, and 1 tbsp lime juice.
Grill or pan-sear chicken for 5-7 minutes per side until golden and cooked through.
Let chicken cool, then slice into strips.
In a large bowl, combine mango, cucumber, red onion, and cilantro.
Whisk together olive oil, remaining lime juice, and salt.
Add dressing to the salad and toss gently.
Top with grilled chicken slices and serve immediately, or refrigerate for 30 minutes to marinate.
Notes
For extra crunch, refrigerate the salad for 1-2 hours before serving.
Adjust spice levels by adding a pinch of chili powder or jalapeños if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 550
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg