Chicken & mango salad

Chicken & mango salad

The chicken is cooked in stock to make it very tender and moist.

By , 21 September 2015

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Chicken & mango salad
  • 30 Mins

  • Serves: 4

  • Price: £1.80 per serving

Nutritional Info
Each 407g serving contains
  • Energy

    1130KJ

    270KCAL

    13%
  • Fat

    2.9g

    low

    4%
  • Saturates

    0.7g

    low

    3%
  • Sugars

    13.7g

    low

    15%
  • Salt

    0.7g

    low

    12%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 278kJ/66kcal.
Ingredients
  • 490g pack Asda Butcher's Selection Chicken Breast Fillets
  • 300ml chicken stock
  • 1/3 cucumber
  • 4 spring onions, trimmed and sliced
  • 1 red pepper, deseeded and cut into bite-sized pieces
  • 2 baby gem lettuces, trimmed and leaves separated
  • 1 large mango, peeled, stoned and sliced
  • 4 tbsp Asda Fat Free Greek Style Yogurt
  • 2 tbsp chopped fresh mint
  • 2 tbsp lemon juice
  • 2 tsp clear honey
  • Crusty bread, to serve
Method
  • Put the chicken and stock in a pan. Heat until simmering, then cover and cook for 20 minutes. Drain, leave to cool, then cut into bite-sized pieces.

  • Halve the cucumber lengthways, scoop out the seeds with a teaspoon and slice into crescents. Divide the cucumber, spring onions, red pepper, lettuce, mango and chicken between four plates.

  • Mix the yogurt with the mint, lemon juice and honey, and drizzle over the salad. Season and serve with crusty bread.