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Mango and Chicken Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
DifficultyEasy
Servings4 serves

Ingredients
  

  • 1 fresh mango, cheeks removed, peeled and thinly sliced
  • 1 long red chilli, sliced thinly into rounds
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • 2 cups baby spinach leaves
  • 1 Lebanese cucumber, peeled
  • salt flakes and freshly ground black pepper

Dressing

  • 1 clove garlic, crushed
  • 1/4 cup orange
  • 1/2 tsp orange zest
  • juice of a lime
  • salt flakes and freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Poached chicken

  • 1 clove garlic
  • 1 long red chilli
  • 1/4 cup coriander root
  • 2 chicken breasts
  • salt flakes

Notes

For the poached chicken, combine garlic, chilli, coriander root and salt together in a pestle and mortar blending to a smooth paste. Rub all over chicken breasts, cover and refrigerate for 2 hours to marinate.
Place chicken breasts in a small saucepan and cover with cold water. Place over a medium heat and slowly bring to the boil. Reduce to a simmer, cover and cook for 2 minutes. Remove from heat and allow to steep for 15 minutes or until chicken is just cooked. Remove from cooking water and allow to cool. Tear into bite sized pieces.
For the dressing, combine garlic, orange juice, zest, lime juice salt, pepper and olive oil in a screw top jar, shaking vigorously to combine. Set aside until required.
To serve, place chicken, mango, chilli, mint, coriander, baby spinach and cucumber together in a large mixing bowl, tossing to combine. Season with salt and pepper.