Chicken Tarragon & Mango Salad - cooking recipe

Ingredients

200 g skinless chicken breasts
1 teaspoon tarragon
1/4 cup cannellini beans, drained and washed
1 tomatoes, sliced
1/4 mango, sliced
50 g Baby Spinach
1/4 avocado, sliced
lemon juice or orange juice
salt and pepper

Preparation

Line a backing tray with baking paper,
Bake the chicken breast in the over, with a sprinkle of tarragon, turn two times and let bake for at least 30 minutes, until cooked through.
Mix all the vegetable items together.
Once chickeb is cooked, remove from oven and allow to cool slightly, then cut into thin slices and serve over the salad mix.
Squeeze some lemon or orange juice over the salad.
Season with salt and pepper.