Time to make: 20 mins (Hands-on time: 20 mins)
Total cost: $23.00 / $5.75 per serve
(at time of publication)
2 x 250g chicken breast fillets
2 small ripe mangoes, peeled, stone removed, diced
1 fresh long green chilli, seeded, finely chopped
1/2 small red onion, finely chopped
2 tablespoons coriander leaves, roughly chopped
1 tablespoon lime juice, plus 2 teaspoons extra
400g can black beans, rinsed, drained
1/2 medium ripe avocado, peeled, stone removed, chopped
2 baby cos lettuce, trimmed, leaves separated
200g punnet grape tomatoes, halved
2 teaspoons olive oil
Step 1Cut each chicken breast fillet through the middle horizontally to create 4 thin fillets. Combine diced mango, chopped chilli, onion, coriander and lime juice in a medium bowl; set aside.
Step 2Preheat barbecue hotplate or grill pan to medium-high heat. Spray chicken lightly with olive oil and grill for 2–3 minutes each side, or until cooked through.
Step 3Meanwhile, combine black beans, avocado, cos lettuce and grape tomatoes in a large salad bowl. Combine extra lime juice with olive oil; pour over salad and toss well to combine.
Step 4Serve chicken with mango salsa and black bean salad.