Small handful of baby tomatoes
1/2 an avocado
small bunch of coriander
1/2 red/yellow pepper
1 clove of garlic
juice 1 lime
salt & pepper
While the chicken and pepper is cooking prepare the salad plate.
Put a large handful of mixed leaves on a plate, slice up the baby tomatoes, mango and avocado and scatter over the salad leaves. Roughly chop the coriander and sprinkle on top of the salad also.
When the chicken is ready add on top of all the salad ingredients.
Squeeze over the juice of one lime, pour over a good helping of olive oil and season with salt ant pepper.
Toss everything together so the lime and olive oil is even distributed in the salad.