Summery lemon chicken salad with mango and avocado

Ingredients for 2 servings:

• 1 large chicken breast
• 1 organic lemon(s), zest
• 2 tbsp lemon oil
• 4 tbsp soy sauce
• Olive oil for frying
• 1 mango(s)
• 1 avocado(s)
• 200 g cherry tomatoes
• 80 g feta cheese, cut into cubes
• 1 bag of lettuce
• 2 tbsp olive oil
• 2 tbsp lemon oil (olive oil based)
• 3 tbsp orange juice
• 2 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

Cut the chicken breast into bite-sized pieces. Marinate the pieces in a container with lemon oil, lemon zest (wash the lemon thoroughly first), and soy sauce in the refrigerator for at least one hour. Wash the lettuce and place it in a large bowl. Peel and dice the avocado, and add it to the salad. Immediately afterward, peel and dice the mango, and add it to the avocado. The fruit acid will prevent the avocado from browning. Wash and halve the tomatoes, and add them to the salad. Make a salad dressing with lemon oil, olive oil, orange juice, balsamic vinegar, salt, and pepper. Drain the marinated chicken breast and pat dry with a paper towel. Heat a pan and fry the chicken breast in olive oil. Toss the salad with the salad dressing. Top the salad with the chicken breast and cheese cubes, and enjoy.