CHICKEN, MANGO AND QUINOA SALAD RECIPE
Serves 4
1 Tbsp oil
2 chicken breasts, sliced horizontally and seasoned
½ telegraph cucumber, cut into sticks
1 carrot, cut into julienne sticks
1 celery stick, sliced thinly
1 cup cooked quinoa
1 cup shredded mint
Salt and pepper
2 mangoes, peeled and sliced thinly
6 fresh dates, chopped
Dressing
2 Tbsp olive oil
2 Tbsp honey
2 Tbsp lemon juice
1. 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.
2. Combine the cucumber, carrot, celery, quinoa, mint, salt, pepper, mango and dates in a large bowl.
3. Shred or slice the chicken and gently combine.
4. 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.
