[vc_row][vc_column][vc_column_text]Here’s a quick and easy lunch or dinner choice for a busy day. Wonderfully refreshing and healthy. Perfect for the upcoming summer! [vc_empty_space height=”20″][vc_single_image image=”4639″ img_size=”1300×700″ alignment=”center”][vc_empty_space height=”9″][mkdf_accordion style=”boxed_accordion”][mkdf_accordion_tab icon_pack=”” title=”Ingredients”][vc_column_text]2 Tbsp. olive oil

2 Tbsp. fresh lime juice

2 Tbsp. mango chutney

¾ tsp grated, peeled fresh ginger

1 Tbsp. soy sauce (get the low sodium option if you can)

4 skinless, boneless chicken breast halves

8 cups mixed salad greens with sliced cucumber as desired

1 cup diced peeled mango

¾ cup diced peeled avocado [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]

1. Combine oil, juice, chutney, soy sauce and ginger in a small bowl. Place chicken on a large plate. Coat chicken well with 2 Tbsp. oil mixture and let stand for 5 minutes.
2. Grill chicken 4 minutes on each side or until chicken is done, brushing with excess oil mixture from plate before turning. Slice chicken into strips.
3. Arrange greens, mango and avocado on a serving plate. Place chicken over greens. Drizzle reserved dressing over salads.

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