Mango Chicken Salad

(from Cockeram’s recipe box)

Source: "First Meals"

Prep time: 60 minutes
Cook time: 9 minutes
Serves 2 people

Categories: Poultry, Salads

Ingredients

  • 2 chicken breasts
  • 2 tbsp mango chutney
  • 1 tbsp dark brown sugar
  • juice of 1/2 lime
  • 1 tsp soy sauce
  • salt and pepper
  • 1 1/2 cups baby spinach
  • 1/2 large mango, peeled, pitted and chopped
  • 1/3 cup dried cranberries
  • 1 1/2 tbsp toasted pine nuts (optional)
  • 3 tbsp vegetable oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar

Directions

  1. Mix together the mango chutney, sugar, lime juice, soy sauce and pepper.

  2. Pour over the chicken and leave to marinate at least 1 hour, turning occasionally.

  3. Preheat the broiler to medium-high.

  4. Drain the marinade from the chicken and reserve.

  5. Place chicken on a baking sheet; broil for about 6 minutes, drizzle with a little of the marinade, then cook for 3 minutes more until chicken is turning golden and is cooked through.

  6. Meanwhile mix together the ingredients for the dressing: vegetable oil, balsamic vinegar, sugar, and salt and pepper.

  7. In a bowl, combine the spinach, mango, cranberries and some pine nuts.

  8. Toss with the dressing.

  9. Serve the chicken on top of the salad; sprinkle with the remaining pine nuts.

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