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  1. We cut up on lemon into rounds and a bit of ghee (2 teaspoons) we fry the lemon so that the aroma of it and the juice of the lemon come well out. When it is nice fried, I put it aside and I will decorate my plate with that at the end.
  2. We fry the chicken breasts in the lemon ghee nice red, meanwhile we add 3 cloves of garlic, salt and pepper, and an additional half a lemon juice to it. The chicken should be ready for the salad (about 5 min).
  3. Then we cut up to equal pieces the mango and avocado and we add it to the chicken, we squeeze some lime or lemon juice on it. We can add purple onion, parsley and cilantro to it. We further sprinkle with some olive oil. Season it with salt and pepper.

Recipe notes

Do you still remember the chicken breast we wrapped in bacon, which I posted not too long ago, and do you remember the pieces hanging off the breast and we cut those off? These chicken breast pieces I usually use for preparing salads. The chicken I am using is a free-range poultry.