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Chicken Mango (Peach) Salad

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Chicken Mango (Peach) Salad

Phase 3, H-Burn, Maintenance | Serves 1
Prep time: 5 minutes | Total time: 15 minutes

INGREDIENTS

4 ounces boneless, skinless chicken breast
Sea salt and freshly ground black pepper to taste
1 teaspoon extra-virgin olive oil
2 cups fresh baby spinach
1 cup watercress
1/4 avocado, sliced

FOR THE DRESSING:
1  mango, diced, with juices (Phase 3 – 1 cup thawed, chunked frozen peaches)
2 tablespoons coconut milk
1 tablespoon chopped fresh mint
2 teaspoons fresh lime juice
1/8 teaspoon lime zest
1/4 teaspoon grated fresh ginger
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
pinch of crushed red pepper flakes

DIRECTIONS

  1. Place the chicken breast in a zip-top bag (or between two sheets of plastic wrap on a cutting board). Pound it to a fairly even 1/3-inch thickness, and season generously on both sides with salt and black pepper.

  2. Heat a large nonstick skillet over medium-high heat.  Place the oil and chicken in the skillet and cook the chicken until cooked through, about 4 minutes per side.

  3. Remove the chicken from the pan and set it aside to rest.

  4. In a large serving bowl, combine the mango, coconut milk, mint, lime juice, lime zest, ginger, salt, black pepper, and red pepper flakes.

  5. Slice the chicken and add it to the dressing, along with the spinach and watercress.  Toss to coat evenly.

  6. Season with salt and black pepper to taste, and top with the sliced avocado.

* On the H-Burn you can also use frozen, chunked peaches or nectarines.

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