bbq chicken & mango summer salad.

Smoky paprika BBQ chicken over a fresh salad of mango, tomato, cucumber and basil, tossed in a honey lime dressing. Summer on a platter.

Dietary: Gluten Free, Dairy Free
Cooking Time: 15 minutes, plus 30 minutes marinating
Serves: 4

BBQ Chicken Ingredients:
2-3 large chicken breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1 garlic clove, minced
1 tablespoon lemon juice
Sea salt flakes and cracked black pepper

Mango Salad:
2 ripe mangoes, peeled and thinly sliced
150g mixed salad leaves
2 medium tomatoes, cut into wedges
1 Lebanese cucumber, thinly sliced
1 handful fresh basil leaves

Honey & Lime Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
1 teaspoon dijon mustard
Sea salt flakes and cracked black pepper

Method:
Combine the oil, paprika, garlic, lemon juice, salt and pepper. Add the chicken, toss to coat and refrigerate for at least 30 minutes.
Preheat the BBQ to medium-high. Grill the chicken for 6-8 minutes each side until charred and cooked through.
Rest under foil for 5 minutes, then slice into thick strips.
Arrange the salad leaves on a platter and layer with mango, tomato, cucumber and basil.
Shake the dressing ingredients in a jar until combined.
Top the salad with the chicken and drizzle with dressing.

Butcher's Tip:
Gently flatten the thick end of each breast before marinating so it cooks evenly without drying out.