Mango and chicken salad
- Ready In: 25 minutes
- Prep Time: 25 minutes
- Cooking Time: nil
- Serves: 4
Although fresh is best, mango is not always available. Out of season, you can substitute canned or thawed frozen mango for fresh in this recipe. You can also use 1/2 sliced pawpaw instead of the mango - or use some of each.
Ingredients
- 1 small barbecued chicken
- 100 g mixed salad leaves
- 50 g watercress
- 1 mango, seed removed, peeled and cubed
- 1 small purple onion, thinly sliced
- 60 g fetta cheese, crumbled
- 8 black olives
- crusty sourdough bread, to serve
- DRESSING:
- 1/2 cup orange juice
- 2 tablespoons red wine vinegar
- 2 teaspoons grainy mustard
- 2 teaspoons extra-virgin olive oil
Nutrition per serve
1 serve (including 1 slice bread) contains 1600 kJ (380 Calories), 15 g fat (includes 4 g saturated fat), 4 g fibre and 555 mg sodium. Read our nutrition rating system
Directions
1. Remove all the skin and bones from the chicken. Break the meat into smallish pieces and place in a shallow dish.
2. To make the dressing, combine all the ingredients in a jug and whisk together well.
3. Pour over the chicken and leave to marinate for at least 15 minutes, basting occasionally.
4. In a large serving bowl, toss together the mixed leaves, watercress, mango, onion, fetta and olives.
5. Just before serving, add the chicken with dressing to the salad and toss everything together well.
6. Serve with crusty sourdough bread.
Variations
- You can also add 1/ 2 sliced avocado to the salad, but remember it will add to the fat content of the dish.
- Instead of chicken, use cooked prawns, smoked salmon or trout (you won't need to marinate them).
- A few sliced strawberries make a lovely summery addition.
