4 Skinless Chicken Breast, organic and vegetarian fed
Boathouse Farms Tropical Mango Olive Oil Vinaigrette
1 head Green Cabbage, chopped
1 red bell pepper, chopped
1 Mango, chopped
½ fresh pineapple, chopped
1 bunch cilantro, chopped
⅓ cup Green Onion, chopped
Rinse the chicken breasts and place in a large ziplock bag. Pour in enough of the Mango Vinegrette to fully cover the chicken. Place in the fridge for at least 4 hours.
Preheat oven to 350 degrees F and grease a pan with coconut oil.
Bake the marinated chicken breasts for 30 minutes until cooked through, then turn on the broiler for 3-5 minutes until deeply golden. Chop and set aside.
In a large bowl combine all of the remaining ingredients along with the chopped chicken. Drizzle a little of the mango vinaigrette and mix well.