Mango Chicken Salad

Mango Chicken SaladTime: 30 minutes
Serves: 4

4 chicken breast fillets
2 teaspoons olive oil
2 celery sticks, diced
2 zucchini, diced
2 green capsicums, diced
1 small fresh red chilli, seeded and chopped
1 large mango, diced
1/2 cup unsalted macadamia nuts, lightly toasted and chopped

1/2cup whole egg mayonnaise
1 teaspoon curry powder
3/4cup plain yoghurt
1 teaspoon light soy sauce
1 tablespoon chutney

1. Preheat the oven to hot 210°C (415°F/ Gas 6-7). Place the chicken breast fillets in a single layer in an ovenproof dish and lightly brush with oil.
Cover with a sheet of foil and bake for 15-20 minutes, or until just cooked. Set aside to cool slightly, then cut into bite-sized pieces.
2. To make Dressing:
Combine all the dressing ingredients in a small bowl and mix together well. Set aside.
3. Combine the celery, zucchini, capsicum and chilli in a large bowl. Add the chicken pieces and mix to combine. Pour over enough dressing to moisten the salad. Gently fold through the mango, taking care not to break it up.
Spoon the salad onto a serving platter and sprinkle with macadamia nuts to serve.

Protein 45 g; Fat 35 g; Carbohydrate 2S g; Dietary Fibre 5 g; Cholesterol 140 mg; 2515 kJ (600 cal)


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