Chicken and Mango Salad

 
IMG_6056.JPG
 

This salad looks mango-nificent! Fresh, crunchy and tasty, it is sure to be a crowd pleaser.

 

MAKE: 6

PREP TIME: 20 MINS

COOK TIME: NIL

INGREDIENTS: 

  • 500g shredded chicken breast

  • 1 iceberg lettuce, thinly sliced

  • 1 firm mango (Calypso works best), diced

  • 1 cucumber, seeds removed and diced

  • 1 avocado, diced

  • 1 long mild chilli, seeds removed and sliced

  • 1/2 bunch coriander (leaves only)

  • 2 Tbsp. lemon juice (½ lemon)

  • 2 Tbsp. olive oil

  • 1 Tbsp. honey

  • 1/4 tsp. salt

  • 1/2 tsp. black pepper

  • 1 handful toasted macadamia pieces

 

DIRECTIONS:

1. Dressing: Whisk together lemon juice, olive oil, honey, salt and pepper in a small bowl and set aside.

2. Salad: Carefully mix together with hands cucumber, avocado, mango, shredded chicken, sliced chilli, coriander leaves.  Keep some of the chilli and coriander leaves for garnishing.

3. Distribute sliced lettuce between 4 salad bowls and arrange salad mix on top.

4. Pour over dressing and sprinkle with macadamias and remaining chilli and coriander leaves.

TIPS & VARIATIONS:

· So, not everyone likes coriander and some people feel very passionate about this (e.g. Stephanie Wood). Coriander can simply be replaced with flat leaf parsley or Thai basil.

· This salad can be served in lettuce cups for an easy and healthy finger food option.

· Smoked or cooked salmon is a great substitute for the chicken.

· This salad travels well for a picnic or for lunch at work or school. To stop avocado from going brown leave avocado seed in salad and don’t dress until until ready to serve.

 
Lunch, SaladsLaura Scherianlunch, CHICKEN, MANGO, SALAD, SALADSComment