Chicken and Mango Salad
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Prep Time
15 MINS
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Cook Time
10 MINS
- KCals 224
- Carbs 16G
4 Servings
Ingredients
For the chicken
- 2 medium skinless chicken breasts approx 130g each
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- low calorie cooking spray
For the dressing
- 100g fresh mango peeled and stoned
- 1 red chilli deseeded
- 1 garlic clove peeled
- 2 g fresh coriander leaves stalks removed
- 2 tbsp lime juice
- 1 tbsp honey
- salt and pepper to taste
For the salad
- 2 romaine lettuces sliced
- 100 g cucumber sliced
- 180 g cherry tomatoes cut into quarters
- 1/2 red onion peeled and sliced
- 60 g radish sliced
- 1 avocado peeled, stone removed and sliced
- 80 g fresh mango peeled, stone removed and sliced
- 2 g fresh coriander leaves stalks removed and chopped
Instructions
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In a small bowl, combine the garlic granules, onion granules, paprika, parsley, salt and pepper. Slice chicken breasts in half horizontally and coat in the spices.
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Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken breast and cook for 5 minutes on each side.
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Add all of the dressing ingredients to a food processor and pulse until smooth. Leave to one side.
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Arrange the lettuce, cucumber, tomatoes, onion, radish, avocado and mango on your serving plates. Sprinkle over the coriander.
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Once the chicken is cooked, slice thinly and arrange on top of the salad. Drizzle over the dressing and serve.