Chipotle Chicken Mango Salad

Chicken
2 Boneless and skinless chicken breasts
1 tsp Ground chipotle
1/4 tsp Ground cumin
1/4 tsp Ground cayenne pepper
1/2 tsp Salt
1 Tbs Olive oil

Salad
2 Tbs Olive oil
Juice from 1 lime
salt
1/4 Jalapeno, diced
1 Avocado, diced
1 Mango, diced
2 cups Arugula

1. Sprinkle both sides of the chicken with the ground chipotle, cumin, cayenne and salt. In a medium pan set over medium-high heat, add the oil. When the oil is warm, add the seasoned chicken and cook for about 5 to 7 minutes on each side. Transfer to a cutting board to rest before slicing.

2. In a large bowl, add the olive oil, lime juice and a few pinches of salt. Whisk until combined. Add the jalapeño, diced avocado, mango and arugula. Toss until completely coated in the dressing. Divide amongst bowls. Slice up the chicken and add to the top of the salad.

Servings: 4