Summer Mango Chicken Salad

Serves 2

Ingredients

200g lean chicken breast

Salt & pepper

100g mignonette or oakleaf lettuce, roughly torn

½ mango, peeled and cut in 1cm cubes

⅓ avocado, peeled and cut in 1cm cubes

1 continental cucumber, peeled and diced

1 tbs slivered almonds, toasted

Snow pea shoots to garnish (optional)

Dressing

1 tsp extra virgin olive oil

1 tsp white wine vinegar

2 tsp wholegrain mustard

1 tsp lemon juice

Salt & pepper

Method

1. Preheat grill pan or BBQ. 

2. Spray chicken fillet with oil and season with salt & pepper before cooking 6-8 minutes both sides or until golden brown. Rest for 5 minutes before thinly slicing. 

3. In a large serving bowl, toss lettuce, mango, avocado, cucumber and chicken. 

4. In a small container whisk dressing ingredients together, and pour dressing over salad, sprinkle over almonds and garnish with pea shoots.

Per serve

Energy: 1277kJ (305 Cals)

Protein: 33.8g

Fat: 15.7g (sat 3.3g)

Carbs: 7.2g (Sugar 7g)

Fibre: 3.5g