Chicken and Mango Salad

 
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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.