Concoct A New Menu Chicken, Mango, and Avocado Salad

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Chicken, Mango, and Avocado Salad

"What better to brighten up your day than a cool summer season salad? Bit of a mishmash, actually, but put a lot of these flavors collectively and you're directly to a winner. Garnish with fresh mint and cilantro leaves."

Ingredients :

1 cup couscous
2 sprigs fresh mint, stemmed and chopped
2 sprigs cilantro, chopped
2 cups boiling water
2 skinless, boneless bird breast halves
1 tablespoon sweet paprika
salt and ground black pepper to flavor
1 big green bell pepper, chopped
1 big purple bell pepper, chopped
1 mango, cubed
1 avocado, cubed
1 small bunch watercress
1/four cup crumbled feta cheese
three tablespoons low-fat yogurt

Instructions :

Prep : 40M	Cook : 4M	Ready in : 55M

Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and allow stand until couscous is tender, approximately five mins.
Place bird breasts among 2 sheets of heavy plastic on a strong, degree floor; pound firmly with the clean side of a meat mallet to one-inch thickness. Season both sides with paprika, salt, and pepper.
Heat a large nonstick skillet over medium heat. Cook hen breasts till no longer crimson inside the center and the juices run clear, about 5 mins in line with facet. An immediately-read thermometer inserted into the middle must examine as a minimum 165 levels F (seventy four tiers C). Slice hen into strips.
Combine green bell pepper and pink bell pepper in the same skillet used to prepare dinner the chook; prepare dinner and stir over high heat until blackened in spots, about five minutes.
Spread couscous over the bottom a massive serving plate. Top with fowl slices, pepper combination, mango, avocado, watercress, feta cheese, and yogurt.

Notes :

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