Soy & chilli chicken with mango and avocado salad
Pre-heat the grill. Mix the soy sauce, orange juice and chilli into a bowl, toss in the chicken and leave to marinade for 5 minutes. Place the chicken onto the grill tray and cook for 10-15 minutes, turning half way through.
In a salad bowl mix the olive oil with the spinach leaves, avocados, red onion and basil leaves. Divide between serving bowls. Top with mango slices and the soy and chilli chicken. Serve with limes on the side.
Ingredients for 4 portions:
- > 4 chicken breasts, sliced into 8
- > 4 tbsp. Kikkoman soy sauce
- > 2 tbsp. orange juice
- > 1 green chilli, deseeded and finely chopped
- > 2 avocados, peeled and cut into chunks
- > 1 red onion, thinly sliced
- > 200 g fresh spinach leaves
- > 2 tbsp. olive oil
- > Small handful of torn basil leaves
- > 2 mangos, peeled and cut into thin strips
- > Fresh limes to serve
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