Chicken and Mango Salad
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 2 medium skinless chicken breasts (approx 130g each)
- • 1/2 tsp garlic granules
- • 1/2 tsp onion granules
- • 1/2 tsp paprika
- • 1/2 tsp dried parsley
- • 1/4 tsp salt
- • 1/4 tsp black pepper
- • low calorie cooking spray
- • 100g fresh mango (peeled and stoned)
- • 1 red chilli (deseeded)
- • 1 garlic clove (peeled)
- • 2 g fresh coriander leaves (stalks removed)
- • 2 tbsp lime juice
- • 1 tbsp honey
- • salt and pepper (to taste)
- • 2 romaine lettuces (sliced)
- • 100 g cucumber (sliced)
- • 180 g cherry tomatoes (cut into quarters)
- • 1/2 red onion (peeled and sliced)
- • 60 g radish (sliced)
- • 1 avocado (peeled, stone removed and sliced)
- • 80 g fresh mango (peeled, stone removed and sliced)
- • 2 g fresh coriander leaves (stalks removed and chopped)
Preparation Steps
In a small bowl, combine the garlic granules, onion granules, paprika, parsley, salt and pepper. Slice chicken breasts in half horizontally and coat in the spices.
Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken breast and cook for 5 minutes on each side.
Add all of the dressing ingredients to a food processor and pulse until smooth. Leave to one side.
Arrange the lettuce, cucumber, tomatoes, onion, radish, avocado and mango on your serving plates. Sprinkle over the coriander.
Once the chicken is cooked, slice thinly and arrange on top of the salad. Drizzle over the dressing and serve.