When it’s a hot summer’s day and avocado and mango season are at their peak - what else is there to do, but make a crisp, flavour filled salad utilising the two!
Ingredients
2 chicken breasts
1 Mingle Peri Peri BBQ seasoning sachet
1 mango - diced
1 avocado - diced
100g Danish feta - cubed
8 snow peas, chopped
3 baby cucumbers, or 1 Lebanese cucumber - chopped
Marinated artichoke hearts
Baby spinach
Balsamic vinegar
Pomegranate molasses
Method
Coat the chicken in the peri peri seasoning as per the packet instructions (it can be left to marinate for up to 24 hours, or cooked immediately).
Cook the chicken via your preferred method eg. air fry/bake/pan-fry/barbecue.
Chop and assemble your salad ingredients in a bowl.
Dress with a dash of balsamic + a drizzle of pomegranate molasses and toss the salad to combine.
Slice, dice or shred the chicken and place on top of the salad to serve.
