Chicken & mango salad

Chicken & mango salad

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

By , 21 September 2015
Chicken & mango salad
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.80 per serving
Nutritional Info
Each 407g serving contains
  • Fat low
    2.9g
    4%
  • Saturates low
    0.7g
    3%
  • Sugars low
    13.7g
    15%
  • Salt low
    0.7g
    12%
  • Energy 1130KJ 270KCAL
    13%
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.