Ingredients

• Chicken Thighs: 2 boneless, skinless, cut into strips
• Mango: 1 large, peeled and diced
• Mixed Greens: 5 oz (e.g., spinach, arugula)
• Red Bell Pepper: 1/2, thinly sliced
• Red Onion: 1/4, thinly sliced
• Cilantro: 1/4 cup, chopped
• Red Chilli: 1 small, minced (optional, for extra heat)
• Olive Oil: 1 tbsp (for chicken)
• Chilli Powder: 1 tsp (for chicken)
• Cumin Powder: 1/2 tsp (for chicken)
• Salt: to taste
• Black Pepper: to taste

↳ Dressing

• Lime Juice: 3 tbsp
• Olive Oil: 2 tbsp
• Maple Syrup: 1 tsp
• Salt: pinch

Preparation Steps

1. In a bowl, toss chicken strips with 1 tbsp olive oil, chili powder, cumin powder, salt, and pepper.
2. Heat a skillet or grill pan over medium-high heat. Cook chicken strips for 5-7 minutes, or until cooked through and slightly charred. Set aside.
3. In a small bowl, whisk together lime juice, 2 tbsp olive oil, and maple syrup for the dressing. Season with a pinch of salt.
4. In a large salad bowl, combine mixed greens, diced mango, sliced red bell pepper, and red onion.
5. Add the cooked chicken strips to the salad.
6. Pour the lime dressing over the salad and toss gently.
7. Garnish with chopped cilantro and minced red chili (if using). Serve immediately.