Recipes
Recipes

Mango chicken salad

A really tasty summer salad with a tangy dressing that's perfect for al fresco dining in the sun.

A really tasty summer salad with a tangy dressing that's perfect for al fresco dining in the sun.

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(12 votes)
Cooking Time

Cook: 35 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.35 per serving

Nutritional Information

Each 485g serving contains

Energy
2546kj
608kcal
30%
Fat
27.4g
High
39%
Saturates
4.5g
Low
22%
Sugars
22.6g
Low
25%
Salt
0.5g
Low
8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
525kj/125kcal

Ingredients

4 chicken breast fillets

4 tbsp mild olive oil

3 tbsp lime juice

1 tbsp cider vinegar

2 tbsp clear honey

2 red chillies, de-seeded and finely chopped

50g macadamia nuts

4 baby gem lettuces

2 ripe mangoes

1/2 cucumber

Method

1
Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the chicken into bite-size pieces and put in a bowl.
2
Whisk together the oil, lime juice, vinegar, honey and chillies, then season. Add 3 tbsp of this dressing to the chicken. Toss to coat. Cover and chill for 45-60 minutes, turning occasionally. Set the remaining dressing aside.
3
Put the chicken on the baking tray and bake for 10-15 minutes until cooked through. Put the macadamia nuts on another baking tray and cook for 4-5 minutes until just brown. Chop roughly.
4
Tear the lettuce into small pieces. Halve, stone and slice the mangoes. Halve the cucumber lengthways, scoop out the seeds and slice. Mix together the lettuce, mango and cucumber, and toss in the reserved dressing. Serve with the chicken and nuts.