Mango chicken salad

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Serves: 4
Time to make: 20 mins, prep 15 mins, cook 5 mins
Total cost: $17.16 / $4.29 per serve

  • 400g can mango slices in juice, drained, juice reserved
  • 1 teaspoon reduced-salt soy sauce
  • 1 tablespoon sweet chilli sauce
  • cooking oil spray
  • 500g skinless chicken breasts, sliced into thin strips
  • 3 teaspoons Cajun seasoning
  • 1 head lettuce, chopped
  • 1 punnet cherry tomatoes, halved
  • 1 continental cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 small red capsicum, thinly sliced

Instructions

Step 1 Dice 1/4 of mangoes. Set aside. In a food processor, process remaining mango with reserved juice. Combine mango pieces, purée, soy sauce and sweet chilli sauce in a bowl. Set aside.

Step 2 Coat chicken pieces in Cajun seasoning. Spray a frying pan with oil. Add chicken and cook over medium-high heat 5–6 minutes, until cooked through.

Step 3 In a bowl, combine lettuce, tomatoes, cucumber, onion and capsicum. Drizzle with mango dressing and toss well to coat. Divide salad between 4 serving plates, top with chicken and serve immediately.

Recipe supplied by Healthy Food Guide reader, Mary Maucher (Orelia, WA)

HFG tip

Mary says: “Here is a recipe for a tasty, healthy salad that can be eaten warm or cold.”

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