Orange Marinated Chicken, Mango and Guacamole Salad

In recent months I’ve been a little uninspired by salads. I just wasn’t able to find the right flavours that complimented each other beautifully and turned what is essentially a plate of plants into a flavoursome indulgence for the palette. This was also perhaps also a reflection on the way I was feeling towards health and fitness in general and so there was very little creativity or enthusiasm going into the food I was making. However, at the end of June, I took a very much needed break from life and flew away to the beautiful city of Barcelona. There, I got excited by the colours and tastes of their incredible dishes and it wasn’t long before I was dreaming up my own combinations. The minute that plane landed back in London, I was straight down the shops picking up everything I needed to make this dreamy salad. It includes a chicken marinated in a lovely refreshing orange dressing, with sweet mango chunks and creamy guacamole alongside, It’s a salad that may sound strange but if you have a little faith and give it a go, I promise you will fall absolutely in love!

Orange Marinated Chicken, Mango, Guacamole Salad

Orange Marinated Chicken, Mango, Guacamole Salad


Serves 1

  • 1 chicken breast
  • 1/4 mango
  • 1/2 an avocado
  • 8 strawberries
  • 1/2 an orange
  • 2 large handfuls of green salad (I used a mixture of rocket, watercress and spinach)
  • 1 teaspoon extra virgin olive oil
  • Juice of 1/2 a lime
  • 1/4 teaspoon ground cumin
  • Salt and pepper


Pre-heat your oven to 180°C.

In a bowl, squeeze the juice of your orange and mix with the vinegar, olive oil, a pinch of salt and pepper. Then, in a roasting tray, create a boat shape using aluminium foil. Place your chicken in the centre and pour your orange dressing over the top, ensuring the chicken is partially submerged in the liquid. Chop your squeezed orange into slices and add these to the boat along with 3 chopped strawberries. Wrap the foil all the way up so that the chicken is encased in a little parcel, then place this in the oven for 30 minutes.

When your chicken is almost done, make the guacamole. Scoop out the flesh of your avocado and place in a bowl along with the juice of your lime, cumin and salt to taste. Mash well until the avocado is smooth and creamy.

When the chicken is cooked, serve your salad. To serve, place the salad leaves in a bowl or on a plate along with the mango and strawberries chopped into chunks. Add your chicken (you can slice it before if you like) and pour some of the orange dressing left in the parcel over the chicken and salad. Finally, top the chicken with your guacamole. Enjoy!

Maxine Ali