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.

Recipe «Chicken and mango salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.