Summer on a plate, this fruity salad relies on juicy ripe mangoes to makea smooth dressing.
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Yields:
1 - 4 serving(s)
Total Time:
30 mins
Cal/Serv:
457
Ingredients
FOR THE SALAD
3 skinless chicken breasts
1tbsp olive oil
2 ripe mangoes, destoned and chopped
2 avocados, destoned and chopped
1/2 red onion, finely chopped
1/2 red chilli, deseeded and finely chopped
2 little gem lettuce, roughly chopped
100g baby spinach, roughly chopped
small handful coriander, finely chopped
FOR THE DRESSING
juice 1 lime
3tbsp olive oil
1tsp cider vinegar
1tsp runny honey
1tsp Dijon mustard
Directions
Step 1 For the salad, working 1 at a time, put the chicken breasts between 2 sheets of baking parchment and bash witha rolling pin to flatten to an even 5mm thickness. Rub over the oil and season.
Step 2Heat a large griddle or frying pan over high heat. Griddle/fry the chicken (in batches if needed) for 2-3min per side, or until cooked through (see GH TIP).
Step 3Meanwhile, put 3/4 of the mango into a large bowl. Add the cherry tomatoes, avocados, onion, chilli, Little Gem, spinach and coriander and gently toss to combine.
Step 4 For the dressing, in the small bowl of a food processor or a high-speed blender, whizz the remaining mango with all the dressing ingredients and some seasoning until smooth.
Step 5Slice the chicken and add to the bowl along with the dressing. Toss to combine. Empty on to a platter and serve.
Alternatively, cook the chicken in the oven. Preheat oven to 200°C (180°C fan) mark 6. Arrange the flattened, oiled and seasoned chicken on a baking tray lined with baking parchment and cook for 15min, or until cooked through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
