This mango and chicken salad is the perfect summer BBQ accompaniment, a tasty light lunch or early dinner when it’s hot outside!
SERVES: 4
COOK TIME: 20 minutes
PREP TIME: 15 minutes
Ingredients
- 1 fresh mango, cheeks removed, peeled and thinly sliced
- 1 long red chilli, sliced thinly into rounds
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 2 cups baby spinach leaves
- 1 Lebanese cucumber, peeled
- salt flakes and freshly ground black pepper
Dressing
- 1 clove garlic, crushed
- 1/4 cup orange
- 1/2 tsp orange zest
- juice of a lime
- salt flakes and freshly ground black pepper
- 1/4 cup extra virgin olive oil
Poached chicken
- 1 clove garlic
- 1 long red chilli
- 1/4 cup coriander root
- 2 chicken breasts
- salt flakes
Method
1. For the poached chicken, combine garlic, chilli, coriander root and salt together in a pestle and mortar blending to a smooth paste. Rub all over chicken breasts, cover and refrigerate for 2 hours to marinate.
2. Place chicken breasts in a small saucepan and cover with cold water. Place over a medium heat and slowly bring to the boil. Reduce to a simmer, cover and cook for 2 minutes.
3. Remove from heat and allow to steep for 15 minutes or until chicken is just cooked. Remove from cooking water and allow to cool. Tear into bite sized pieces.
4. For the dressing, combine garlic, orange juice, zest, lime juice salt, pepper and olive oil in a screw top jar, shaking vigorously to combine. Set aside until required.
5. To serve, place chicken, mango, chilli, mint, coriander, baby spinach and cucumber together in a large mixing bowl, tossing to combine. Season with salt and pepper.
For more recipes from the Adelaide Central Market:
