Ingredients:

  • For the Chicken & Marinade:
  • 4 boneless, skinless chicken breasts (about 1 to 1 1/4 lb / 450–570 g total)
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • Juice of 1 lime (about 2 tablespoons / 30 ml)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika or chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt (or 1/4–1/3 tsp fine table salt)
  • 1/4 teaspoon freshly ground black pepper
  • For the Salad:
  • 6 cups mixed salad greens or baby spinach (about 150 g)
  • 1 large ripe mango, peeled and diced (about 10–12 oz / 280–340 g)
  • 1 large ripe avocado, halved, pitted and sliced (about 200 g)
  • 1 cup cherry or grape tomatoes, halved (150 g)
  • 1/4 cup thinly sliced red onion (about 35 g)
  • 1/4 cup roughly chopped fresh cilantro (optional)
  • 1 small jalapeño, seeded and thinly sliced (optional)
  • For the Dressing:
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 2 tablespoons fresh lime juice (30 ml) — about 1 lime
  • 1 tablespoon honey or agave syrup (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch red pepper flakes (optional)
  • To finish:
  • Lime wedges for serving
  • Flaky sea salt or finishing salt (optional)

Instructions:

  1. Marinate the chicken: In a bowl combine 2 tablespoons olive oil, lime juice, cumin, smoked paprika, minced garlic, salt, and pepper; add chicken and coat. Marinate 15 minutes at room temperature or up to 2 hours in the fridge. If short on time, proceed immediately.
  2. Preheat grill or pan: Heat grill to medium-high (about 400°F / 200°C) or preheat a grill pan or cast-iron skillet over medium-high heat; oil grates or pan lightly.
  3. Grill the chicken: Remove excess marinade and place chicken on the grill or pan. Cook about 4–6 minutes per side depending on thickness, until nicely charred and internal temperature reaches 165°F (74°C). Key cue: juices run clear and thermometer reads 165°F.
  4. Rest and slice: Transfer chicken to a cutting board and rest 5–8 minutes to retain juices. Slice thinly against the grain.
  5. Make the dressing: Whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, honey, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of red pepper flakes (if using) in a small bowl until emulsified.
  6. Assemble the salad: In a large bowl toss greens with half the dressing. Add diced mango, tomatoes, red onion, cilantro, and jalapeño; gently fold to combine. Add avocado slices and toss very gently with remaining dressing or place avocado on top to avoid mashing.
  7. Finish and serve: Arrange sliced chicken on top of the salad, sprinkle with flaky salt if desired, and serve with lime wedges.