Butterflied Chicken W Mango & Avocado Salad

This recipe is a vibrant, flavorful dish that combines juicy roast chicken with the refreshing sweetness of mango and the creamy richness of avocado. This dish strikes a perfect balance between savory and fresh, making it ideal for a light, summery meal.

Serves 4

Ingredients
1.25kg butterflied chicken
2 tablespoons olive oil
2 tablespoons runny honey
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon chilli flakes or hot sauce, optional
Sea salt
Cracked pepper

Salad
1 mango, cubed
2 avocados, cubed
½ small red onion, thinly sliced
½ cup roughly chopped coriander
4 tablespoons lemon or lime juice
2 tablespoons chopped fresh mint
2 tablespoons olive oil
1 red chilli, thinly sliced

ORDER AVOS FOR THIS RECIPE
Butterflied Chicken W Mango & Avocado Salad
ORDER AVOS FOR THIS RECIPE

Method

Place the chicken in a roasting dish. Top with the marinade ingredients then cover and marinade for at least 30 minutes or up to 6 hours. 

Heat the oven to 170ºC fan bake. Line an oven tray with baking paper and place the marinated chicken on top. 

Roast the chicken for 1 hour or until golden and the juices run clear. 

While the chicken is cooking, combine the salad ingredients. 

Serve the chicken and salad with rice or potatoes.

Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz

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