Chicken, Mango & Pine Nut Salad
What you’ll need: (serves 4)
2 cups chopped fresh mango
1/3 cup fresh orange juice
1 tbs canoloa or olive oil
2 tsp seeded mustard
2 cups shredded cos lettuce
2 cups shredded spinach leaves
1 cup finely shredded red cabbage
½ cup thinly sliced spring onion
1 tin (400g) chickpeas, rinsed and drained
¼ cup pine nuts
2 poached chicken breasts*
How to make it:
In a food processor or blender, puree ¼ cup mango, orange juice, oil and mustard.
In a large bowl, combine the lettuce, spinach, cabbage, spring onions, chickpeas, chicken, remaining mango and pine nuts.
Toss gently with the dressing and divide into four bowls
* To poach chicken – Use a knife to slice the breast down the middle before cooking to ensure the centre cooks thoroughly. Place chicken breast into a large saucepan and add boiling water till it just covers chicken. Bring to the boil and then reduce to low heat, cover and simmer for 15 minutes till chicken is cooked through.
Recipe adapted from Women’s Health
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