Recipes

Mango chicken salad

Jan 16 04:54pm

Prep Time	Cook Time	Serves
10 mins	15-20 mins	2 as a light meal, 4 as an accompaniment

Ingredients

4 chicken breast fillets
2 tsp olive oil
2 celery sticks, diced
80g sun-dried capsicum, chopped
2 green capsicum, diced
1 small fresh red chilli, seeded and chopped
1 large mango, diced
2 tbsp chopped mint
mixed salad leaves
1/2 cup (80g) unsalted macadamia nuts, lightly toasted and chopped

For the dressing
1/2 cup whole egg mayonnaise
1 tsp curry powder
3/4 cup plain yoghurt
1 tbsp chutney

A wonderful accompaniment or light main meal

Here's how

1. Preheat the oven to hot (210C). Place the chicken fillets in a single layer in an ovenproof dish and lightly brush with the oil. Cover with a sheet of foil and bake for 15 - 20 minutes, or until just cooked. Cool slightly, then cut into bite-sized pieces.

2. To make dressing: Combine all dressing ingredients in a small bowl and mix.

3. Combine the celery, capsicums and chilli in a large bowl. Add the chicken pieces and mix. Pour over enough dressing to moisten the salad. Gently fold through the mango and the chopped mint. Serve the salad with the salad leaves and sprinkle with the macadamia nuts.

Source: Fast Chicken (Murdoch Books)