chicken and mango salad
For the longest time, I couldn’t stomach the thought of mango in a salad. Don’t get me wrong, mangoes are my favourite fruit, and that’s how I wanted it to stay. But then I had a prawn and mango salad at a fancy restaurant and I was instantly a convert.
With this variation, I have used a roasted chicken breast for the protein. The mouth feel is a little bit better if you serve the protein cold, rather than straight off the grill/often. I have also included cos lettuce, cucumber, and chopped cashews. Because the mango is quite wet, it brings some moisture to the salad and it doesn’t really need a dressing, but I really like to make a honey mustard dressing to bring another element of flavour.
Makes 1 serving
Ingredients
- 1 chicken breast, roasted
- 1/2 mango, diced
- A good handful of cos lettuce, chopped
- 3 baby cucumbers, diced
- 1/4 cup cashews, roughly chopped
- 1 1/2 tbsp dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- Black pepper
Method
- Make the honey mustard dressing by combining the dijon mustard, honey, cider vinegar, oil, salt and pepper in a jar and shake until emulsified.
- Arrange all of the ingredients on the plate and pour the dressing over.
- Serve and enjoy
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