Warm Ginger and Mango Chicken Salad
30 min
Pan-fried chicken, red pepper, spring onions and mango are tossed with a slightly spicy lemon and yoghurt dressing.
dakota kelly
33 people made this
Ingredients
Serves: 4
- 5 tablespoons low fat natural yoghurt
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons mango chutney
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground paprika
- 1 teaspoon olive oil
- 4 skinless, boneless chicken breast fillets - cut into strips
- 1 dessertspoon grated fresh root ginger
- 1 clove garlic, minced
- 1 or 2 mangoes - peeled, stones removed and sliced
- 1/2 red pepper, sliced
- 3 spring onions, chopped
- 2 heads cos (romaine) lettuce, torn
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- In a small bowl, blend yoghurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander and paprika.
- Heat olive oil in a medium frying pan over medium heat. Place chicken, ginger and garlic in the frying pan. Cook 7 to 10 minutes, stirring occasionally, until chicken is no longer pink.
- Mix mango, red pepper and spring onions into the frying pan. Cook about 5 minutes, until pepper is tender and mangoes are heated through. Stir in the yoghurt mixture. Spoon over romaine lettuce to serve.
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