Chicken is a great match for mango. Add fresh vegetables, a little quinoa and you have a meal made in minutes. Soft dates add a little sweetness and the cucumber a cleansing freshness.
If you need to bulk this salad out, add a handful of greens and, if there is any left over, this is great the next day.
Salad
1 Tbsp | Oil |
2 | Chicken breasts, sliced horizontally and seasoned (Main) |
½ | Telegraph cucumbers, cut into sticks |
1 | Carrot, cut into julienne sticks |
1 | Celery stalk, sliced thinly |
1 cup | Quinoa, cooked |
1 cup | Mint, shredded |
2 | Mangoes, peeled and sliced thinly (Main) |
6 | Fresh dates, chopped |
Dressing
2 Tbsp | Olive oil |
2 Tbsp | Honey |
2 Tbsp | Lemon juice |
Directions
- Heat the oil in a frying pan to a medium heat. Cook the chicken for 4 minutes each side or until cooked through. Remove and cool.
- Combine the cucumber, carrot, celery, quinoa, mint, salt, pepper, mango and dates in a large bowl.
- Shred or slice the chicken and gently combine.
- For the dressing, shake the oil, honey, and lemon juice together in a small jar. Pour over the salad and combine. Let it sit for 20 minutes, stir gently again before serving.