Chicken and mango salad

Cooking Salads Chicken and mango salad

As well as the vitamin C hit from the mangoes, youll also get your fill of fibre from the cannellini beans.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the sugar snap peas in a saucepan of boiling water until bright green and tender crisp. Rinse. Drain.
  2. Preheat a barbecue grill or chargrill on high. Sprinkle the chicken with cinnamon and spray lightly with oil. Cook for 3-4 minutes each side or until lightly charred and cooked through. Set aside to cool slightly.
  3. Whisk the orange juice, lime juice, vinegar, honey, oil and lime rind in a jug until well combined. Season with pepper. Combine the sugar snap peas, cannellini beans, mango and mint in a bowl.
  4. Thinly slice the chicken across the grain. Divide the salad and chicken among serving plates and drizzle over the dressing.

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250g sugar snap peas, trimmed
2 single chicken breast fillets
1 tsp ground cinnamon
Olive oil spray
2 tbsp fresh orange juice
2 tbsp fresh lime juice
2 tsp white wine vinegar
2 tsp honey
2 tsp extra virgin olive oil
1 tsp finely grated lime rind
400g can no-added-salt cannellini beans, rinsed, drained
2 mangoes, cheeks removed, peeled, thinly sliced
1/3 cup fresh mint leaves, torn

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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