Mango and Chicken Salad

An overhead shot of a chicken and mango salad with lettuce, avocado, cucumber and tomatoes.

A fresh and summery Mango and Chicken Salad packed with avocado, cherry tomatoes, lettuce, cucumber and macadamia nuts in a sweet honey mustard dressing.

5 from 1 vote

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Course: Main Course, Salads

Cuisine: Australian recipe, western

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 425kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Stove-top
Frying pan

Ingredients

For The Chicken

500 g chicken breast fillets skinless
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
30 g butter

For The Salad

2 heads cos lettuce 2 small heads or 1 large (or use iceberg, or romaine)
1 avocado diced
1 mango diced
200 g cherry tomatoes halved
1 cucumber diced
½ cup macadamia nuts roasted and salted

For The Honey Mustard Dressing

¼ cup olive oil
2 tbs apple cider vinegar
2 tsp wholegrain mustard
2 teaspoon honey
salt and pepper to taste

Instructions

To Cook The Chicken

Flatten the chicken breasts until they're no thicker than 1 inch (2.5cm).
Rub a little olive oil over the chicken breasts.
Mix the paprika, garlic and onion powders together and then rub onto both sides of the chicken.
Heat 1 tbs olive oil in a frying pan over medium/high heat.
Cook the chicken breasts on one side for 7 minutes (without moving).
Add the butter and turn the chicken over.
Shake the pan so the that butter coats the chicken.
Cook for a further 5-7 minutes or until the chicken is piping hot in the centre and cooked through.
Note: the cooking time will depend on the thickness of the chicken.
Place the chicken onto a plate, cover with foil and allow to rest while you prepare the salad.

To Assemble The Salad

Roughly chop the lettuce and place into a large salad bowl.
Add the diced avocado, mango, cherry tomatoes and cucumber to the bowl.
Slice the chicken into small cubes.
Add to the bowl.

To Make The Dresssing

Place all of the dressing ingredients into a jar.
Shake until creamy and combined.
When ready to serve, pour half of the dressing over the salad and toss to combine.
Taste and add the extra dressing if desired.
Sprinkle the salad with the macadamia nuts and serve immediately.

Notes

RECIPE NOTES & TIPS

Chicken cooking time - the exact cooking time will depend on the thickness of the chicken breast fillets.
Salad dressing - leave the dressing off the salad until you're ready to serve. Add half the dressing and taste, adding a little more dressing if needed.
This salad is best served straight away.
Any leftover dressing - can be stored in the fridge for up to a week.
Freezing - this recipe is not suitable for freezing.

Nutrition