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Chicken and mango salad
Chicken and mango salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Mangoes provide vitamin C while cannellini beans offer fiber.
Ingredients:
  • 250g sugar snap peas, trimmed
  • 2 (about 250g each) single chicken breast fillets
  • 2.50 gm ground cinnamon
  • Olive oil spray
  • 42.00 gm fresh orange juice
  • 42.00 gm fresh lime juice
  • 2 tsp white wine vinegar
  • 9.20 gm extra virgin olive oil
  • 1 tsp finely grated lime rind
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 2 mangoes, cheeks removed, peeled, thinly sliced
  • 82.50 ml fresh mint leaves, torn
Instructions:
  • Boil sugar snap peas in water until vibrant green and al dente. Rinse and drain.
  • Preheat a fiery grill until sizzling hot. Season the chicken generously with aromatic cinnamon and give it a light mist of oil. Grill for 3-4 minutes on each side until beautifully charred and fully cooked. Allow it to rest briefly before serving.
  • In a jug, whisk together orange juice, lime juice, vinegar, honey, oil, and lime rind until fully mixed. Season with freshly ground pepper. In a bowl, toss sugar snap peas, cannellini beans, mango, and mint together.
  • Slice the chicken thinly against the grain. Separate the salad and chicken onto plates and drizzle with the dressing.

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