Chicken salad with avocado and mango

Method

1. 1

   Wash and dry the produce

   Wash your hands and prepare a clean produce board separate from the chicken board. Rinse cucumber, mango, avocado and lime under running water before cutting or peeling, without soap. Wash and thoroughly dry the 100 g lettuce unless its package says ready to eat. Slice the 150 g cucumber into thin half-moons and the 40 g red onion into slivers; refrigerate with the lettuce while cooking.

   
   ×

   Chicken salad with avocado and mango: Wash and dry the produce

2. 2

   Prepare four chicken fillets

   Do not wash raw chicken. On its separate board, divide the 600 g boneless skinless breast into four fillets of about 150 g, with an even thickness of about 1.5 cm. If needed, gently flatten between food-safe sheets. Season with 1 g salt and 0.5 g pepper. Discard used paper and wash hands and utensils; do not put salad or cooked chicken on the raw-chicken board or plate.

   
   ×

   Chicken salad with avocado and mango: Prepare four chicken fillets

3. 3

   Cook and check the temperature

   Heat a wide frying pan over medium heat with 5 g oil. Cook two fillets for about 4–5 minutes per side, leaving them still until they release; adjust the heat if they burn. Use a food thermometer to check that the thickest centre of each fillet reaches at least 74 °C, without touching the pan with the probe. If below temperature, keep cooking and check again; colour and timing alone are insufficient. Transfer to a clean plate and repeat with the other two fillets and the remaining 5 g cooking oil. The planned 20 minutes are only a guide.

   
   ×

   Chicken salad with avocado and mango: Cook and check the temperature

4. 4

   Rest and slice into strips

   Rest the cooked chicken for 5 minutes on the clean plate. With a clean knife and board, cut each fillet into strips about 1 cm wide. It should stop giving off intense steam before going into the salad; wait longer if needed and add that time to the total. Set aside only while finishing assembly, not for hours at room temperature.

   
   ×

   Chicken salad with avocado and mango: Rest and slice into strips

5. 5

   Dice the mango and avocado

   Peel the washed mango, remove the flesh from its stone and weigh 250 g. Cut into cubes about 2 cm across. Open the washed avocado and remove its stone with a spoon rather than striking it with a knife. Scoop out and weigh 200 g flesh, then cut into roughly 2 cm cubes. Use the clean produce board without raw-chicken contact and prepare both just before mixing to limit avocado browning.

   
   ×

   Chicken salad with avocado and mango: Dice the mango and avocado

6. 6

   Whisk the lime dressing

   In a small bowl mix the 40 g lime juice, 10 g honey, remaining 2 g salt and 0.5 g pepper. Add the 20 g oil reserved for dressing and whisk with a fork until temporarily combined. Stir again just before use if it separates. Dressing does not replace cooking chicken or prevent cross-contamination.

   
   ×

   Chicken salad with avocado and mango: Whisk the lime dressing

7. 7

   Assemble gently

   Put lettuce, cucumber and onion in a large bowl and toss with half the dressing. Add mango and avocado cubes and the warm chicken strips. Fold in the remaining dressing with two spoons, lifting gently from below without crushing the avocado. Divide among four plates, distributing chicken and fruit evenly.

   
   ×

   Chicken salad with avocado and mango: Assemble gently

8. 8

   Serve and refrigerate

   Serve freshly assembled, alone or with an accompaniment not included in the nutrition. Cover leftovers and refrigerate at 4 °C or below within 2 hours, or 1 hour if the surrounding temperature exceeds 32 °C. As a conservative proposal, eat assembled salad within 24 hours; lettuce and avocado lose texture. To prepare ahead, keep cooked chicken, vegetables and dressing separately chilled and assemble when serving; do not freeze the complete salad because its texture changes substantially.

   
   ×

   Chicken salad with avocado and mango: Serve and refrigerate

The step photos are illustrative.