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Chicken and mango salad with walnuts
Chicken and mango salad with walnuts
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Boost the nutrition of this dish with protein-rich walnuts packed with vitamins B and E.
Ingredients:
  • 4 (about 125g each) single chicken breast fillets, excess fat trimmed
  • 2.30 gm olive oil
  • 1 Calypso mango
  • 1 x 400g pkt salad mix
  • 2 Lebanese cucumbers, coarsely chopped
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 30g (1/4 cup) walnuts, coarsely chopped
  • 60ml (1/4 cup) fat-free French dressing
  • 4 pieces wholemeal Lebanese bread, halved
Instructions:
  • Heat up a barbecue flat plate or chargrill on medium-high. Brush the chicken evenly with oil on both sides and season with pepper. Place the chicken on the flat plate or grill, reduce heat to medium, and cook for 4 minutes on each side until cooked through. Transfer to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Begin by slicing down each side of the mango seed with a small sharp knife to remove the cheeks. Then, peel the mango and cut the flesh into thin strips. Combine the mango, salad mix, cucumber, snow peas, and walnuts in a large bowl. Pour in the French dressing and mix everything together until combined.
  • Slice the chicken thinly against the grain. Divide the salad among serving bowls and place the sliced chicken on top. Season with salt and pepper, then serve immediately with bread on the side if desired.

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