Recipe by Mirel Freylich

Pesto Chicken ’n’ Mango Salad

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

Ingredients

Salad

  • 8 ounces lettuce

  • 1/2 cup cherry tomatoes, halved

  • 1/2 purple onion, sliced

  • 1 mango, sliced into strips

Dressing

  • 1 tablespoon lemon juice

  • 1 tablespoon brown sugar

Directions

Prepare the Chicken

1.

In a bowl, combine oil, dill, basil, and garlic.

2.

Add chicken and marinate for 20 minutes.

3.

Preheat oven to 375 degrees Fahrenheit.

4.

Place chicken on a baking sheet in a single layer.

5.

Bake for 20 minutes or until edges are browning.

6.

Slice into strips.

Assemble the Salad

1.

In a bowl, mix dressing ingredients until smooth.

2.

Place lettuce, cherry tomatoes, onions, mango, and chicken strips in a bowl.

3.

Drizzle with dressing and toss lightly before serving.

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Pesto Chicken ’n’ Mango Salad

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