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🥗 Fruity Chicken Salad with Sweet Potato

322 kcal · 30 min · 4 servings

Ingredients

• 80 g romaine lettuce
• 3 tomatoes
• 0.5 cucumber
• 1 avocado
• 0.5 mango
• 0.5 lemon
• 100 g mango puree
• 2 tbsp white balsamic vinegar
• 1 tbsp olive oil
• salt
• pepper
• 1 cooked sweet potato
• 200 g cooked chicken breast fillet

Instructions

1. 1. Wash the romaine lettuce thoroughly.
2. 2. Spin the lettuce dry.
3. 3. Tear the lettuce into bite-sized pieces.
4. 4. Wash the tomatoes and the cucumber.
5. 5. Pat the tomatoes and cucumber dry with a cloth.
6. 6. Cut the tomatoes into small cubes.
7. 7. Cut the cucumber lengthwise into quarters.
8. 8. Slice the cucumber pieces into rounds.
9. 9. Cut the avocado in half.
10. 10. Remove the pit from the avocado.
11. 11. Remove the flesh from the avocado.
12. 12. Cut the avocado into thin slices.
13. 13. Peel the mango.
14. 14. Cut the mango flesh away from the pit.
15. 15. Cut the mango into slices.
16. 16. Squeeze the lemon.
17. 17. Whisk the mango puree with white wine vinegar.
18. 18. Add the lemon juice to the dressing.
19. 19. Add the olive oil to the dressing.
20. 20. Season the dressing with salt.
21. 21. Season the dressing with pepper.
22. 22. Cut the sweet potatoes into cubes.
23. 23. Cut the chicken meat into strips.
24. 24. Place the lettuce in a large bowl.
25. 25. Add the tomato cubes to the bowl.
26. 26. Add the cucumber slices to the bowl.
27. 27. Add the mango slices to the bowl.
28. 28. Add the sweet potato cubes to the bowl.
29. 29. Toss everything with the dressing.
30. 30. Divide the salad onto plates.
31. 31. Place the chicken strips on top.
32. 32. Place the avocado slices on top.
33. 33. Serve the salad.

Nutrition per serving

• kcal: 322
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 40 g