Warm Ginger and Mango Chicken Salad

    Warm Ginger and Mango Chicken Salad


    33 people made this

    About this recipe: Pan-fried chicken, red pepper, spring onions and mango are tossed with a slightly spicy lemon and yoghurt dressing.

    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

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small bowl, blend yoghurt, lime juice, mango chutney, rice vinegar, honey, cumin, coriander and paprika.
    2. 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.
    3. 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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