This summery chicken salad with mango is fresh, colorful and ideal for a warm day. The chicken is seasoned with Natural Spices Rosemary's Chicken, a spicy mix without added salt or sugar. Thanks to the combination of rosemary, garlic and spices the chicken is full of flavour, while you decide if and how much salt to add. Together with sweet mango, creamy avocado and a fresh dressing this makes a light meal that is easy to make and packed with taste.

Ingredients (2 people)

For the chicken

• 2 chicken fillets or 300 g chicken thighs
• 2 tbsp olive oil
• 2 tsp Natural Spices Rosemary's Chicken

For the salad

• 1 bag mixed salad leaves or 1 romaine lettuce
• 1 ripe mango, diced
• 1 avocado, sliced
• 150 g cherry tomatoes, halved
• ½ cucumber, cut into half-moon slices
• ¼ red onion, thinly sliced
• 50 g feta, crumbled
• Handful roasted almonds or pumpkin seeds
• Fresh coriander or parsley (optional)

For the dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp Dijon mustard
• Freshly ground black pepper

Preparation

1. Mix the chicken with the olive oil and Rosemary's Chicken and marinate for at least 20 minutes.
2. Cook the chicken:
   • Frying pan: Heat a frying pan over medium heat and cook the chicken 5 to 7 minutes per side, depending on thickness, until golden brown and cooked through.
   • Airfryer: Preheat the airfryer to 190 °C and cook the marinated chicken for 12 to 15 minutes. Turn halfway for even cooking. Check that the chicken is fully cooked.
   • In both cases let the chicken rest briefly and then slice.
3. Whisk the dressing ingredients together.
4. Spread the salad leaves over a large platter and add the mango, avocado, cucumber, cherry tomatoes and red onion.
5. Place the sliced chicken on top of the salad and sprinkle with feta and the roasted almonds or pumpkin seeds.
6. Drizzle with the dressing and optionally garnish with some fresh coriander or parsley.

Tip

Also lovely with a drizzle of Groovy Garlic or Honey Mustard Mayonaise as a creamy topping or served with a piece of crusty sourdough bread. The combination of rosemary, garlic and sweet mango creates a surprisingly fresh summery salad that is perfect for lunch or a light dinner.