Chicken Salad By Zubaida Tariq

Ingredients:

• ¼ cup (60 ml) freshly squeezed orange juice
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• ½ teaspoon mustard
• 3/4 teaspoon salt
• freshly ground black pepper, to taste
• 375 g skinless chicken breast fillets
• 1 medium mango, peeled and cut into thin wedges
• 1 medium tomato, cored and cut into thin wedges
• ½ medium cucumber, seeded and thinly sliced
• 1 medium red onion, thinly sliced
• 150 g mixed salad leaves

Method:

1. Whisk orange juice, lemon juice, oil, vinegar, mustard, salt and pepper in a small bowl.
2. Transfer ¼ cup dressing to another small bowl; add chicken breasts and turn to coat.
3. Refrigerate, covered, 1 hour.
4. Reserve remaining dressing.
5. Preheat grill or barbecue to medium-hot.
6. Grill chicken until browned on one side, 3 minutes.
7. Baste with marinade from the bowl that held the chicken.
8. Turn chicken and grill until cooked through, 3 minutes.
9. Transfer to a cutting board for 5 minutes.
10. Cut into thick slices.
11. Combine remaining dressing, mango, tomato, cucumber and onion in a large bowl.
12. Add the grilled chicken.
13. Serve over salad greens