Today’s Tasty Pick: Sunshine citrus chicken salad

Hey there, sunshine!

If you are anything like me, this hot weather calls for something light, fresh, and bursting with colour.

That’s exactly what inspired my Sunshine citrus chicken salad — a bowl that tastes as bright as it looks. I wanted to create a feel-good dish that’s quick to make but still feels special, the kind of salad that keeps you cool and satisfied without weighing you down. Between the juicy mango, tangy citrus, and tender grilled chicken, every bite is a reminder that simple food can be both nourishing and full of joy.

Now, lets do it together:

How to make a Sunshine citrus chicken salad

Serves: 2

Ingredients:

• 2 grilled chicken breasts (seasoned lightly with salt, black pepper, and a drizzle of olive oil)
• 2 cups mixed greens (baby spinach, rocket, and lettuce)
• 1 small mango, peeled and cubed
• 1/2 cucumber, sliced thin
• 1/4 red onion, finely sliced
• 1/2 avocado, cubed
• Handful of cherry tomatoes, halved
• Handful of toasted sunflower seeds or crushed peanuts (optional for crunch)

Citrus-Honey Dressing (original touch)

• Juice of 1 orange
• Juice of 1/2 lemon
• 1 tsp honey
• 1 tbsp olive oil
• A pinch of salt
• Cracked black pepper to taste
• Whisk all together until smooth.

Method:

1. Grill the chicken: Season with salt, pepper, and a touch of olive oil. Grill or pan-sear until golden and cooked through. Let it rest, then slice thinly.
2. Assemble the salad: In a large bowl, toss the greens, mango, cucumber, onion, avocado, and tomatoes.
3. Add the chicken: Lay the sliced chicken on top.
4. Dress it up: Drizzle the citrus-honey dressing generously over the salad just before serving.
5. Finish with crunch: Sprinkle sunflower seeds or peanuts on top for that perfect bite.

Serving tip:

• Serve chilled with a slice of lemon on the side and a glass of iced mint water — light, hydrating, and summery.

HAVE YOU TRIED THIS: Today’s Tasty Pick: Tangy honey-garlic chicken bites