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