Tropical Grilled Chicken, Mango, and Prawn Salad with Lime-Cilantro Vinaigrette

1.Prepare the chicken: In a bowl, toss the chicken breasts with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Let marinate for at least 15 minutes while preparing other components.

2.Prepare the prawns: Toss the raw prawns with 1 teaspoon lime juice and a pinch of salt. Set aside.

3.Make the vinaigrette: In a small jar or bowl, whisk together the lime juice, 3 tablespoons olive oil, honey, chopped cilantro, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning if necessary.

4.Cook the chicken: Preheat a grill or grill pan to medium-high heat (about 200°C). Grill the marinated chicken breasts for 5-7 minutes per side, until cooked through and internal temperature reaches 74°C (165°F). Remove from heat, let rest for 5 minutes, then slice thinly against the grain.

5.Cook the prawns: In the same pan used for the chicken (or a separate small skillet), cook the seasoned prawns over medium-high heat for 2-3 minutes per side until pink and opaque. Do not overcook.

6.Assemble the salad base: In a large bowl, combine the mixed greens, sliced red bell pepper, and sliced red onion.

7.Dress the salad: Drizzle about half of the vinaigrette over the greens mixture and gently toss to coat. Divide the dressed greens among serving plates.

8.Top and serve: Arrange the sliced grilled chicken, cooked prawns, diced mango, and diced avocado artfully over the greens on each plate. Drizzle the remaining vinaigrette over the toppings. Garnish generously with toasted pumpkin seeds and serve immediately.