2 chicken breast fillets
2 tsp coconut oil
Mixed lettuce leaves
1 avocado, peeled and sliced
1 red onion, peeled and thinly sliced
2 mangoes, peeled and sliced
¼ cup olive oil
2 tbsp red wine vinegar
2 tsp wholegrain mustard
Salt and pepper to taste
Heat coconut oil in frying pan and cook chicken about 7 minutes each side until browned and tender. Set aside to cool.
Wash and dry lettuce leaves. Arrange on platter. Slice chicken and arrange on leaves, along with avocado, onion and mango.
In screw-top jar combine dressing ingredients and drizzle on salad when ready to serve.
Recipe inspiration from Family Circle Christmas Recipes