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Grilled chicken with spicy mango salsa and black bean salad

A high fibre, high protein recipe that packed full of healthy fruit and veg – perfect for a summer barbecue

Serves 4

Prep Time 15 min

Cooking Time 10 min


  • 2 extra large (250g each) skinless chicken breasts
  • 2 small ripe mangoes, peeled and diced
  • 1 long green chilli, deseeded and finely chopped
  • ½ small red onion, finely chopped
  • 2tbsp chopped fresh coriander leaves, plus extra to garnish
  • Juice 1 lime
  • Cooking oil spray
  • 400g can black beans in water, drained
  • 1 avocado, flesh chopped
  • 2 baby cos lettuce, leaves separated
  • 200g baby plum tomatoes, halved
  • 2tsp olive oil, plus 1tsp extra to drizzle


    1. Carefully cut each chicken breast through the middle horizontally to create 4 thin fillets.
    2. Combine the mango, chilli, onion, coriander and all but 2tsp of the lime juice in a medium bowl, then set aside.
    3. Heat the barbecue or a non-stick griddle pan over a medium-high heat. Spray the chicken fillets with oil, then cook for 2–3 min on each side until cooked through.
    4. Meanwhile, combine the beans, avocado, lettuce and tomatoes in a large salad bowl. Combine the remaining lime juice with the 2tsp olive oil, then toss with the salad.
    5. Serve the chicken drizzled with the extra 1tsp olive oil, with the mango salsa and bean salad, garnished with extra coriander.

TIP: If you can’t get extra large chicken breasts, use 4 small ones, around 125g each.

Nutrition per serving

Read more on how we calculate nutrition.
341kcal 36.9g 12g 2.5g 12g 13.8g 0.2g 83mg 19.4g 2.8mg

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