Recipe: Mango, Strawberry And Chicken Salad
Mango and strawberries in a chicken salad with goats cheese??? No we haven't gone crazy, this salad really does work. A lot of salads can be quite boring and lack flavour but not this one. It takes hardly any time to prepare and is great for using up leftover cooked chicken.
- 2 small chicken breasts
- 1 ripe mango
- 1 handful ripe strawberries
- 100 g goats cheese
- 1 handful pecan nuts, toasted
- 1 handful washed rocket leaves
- 1 handful washed red chard leaves
- 2 splashes balsamic vinegar
- 2 glugs olive oil
- 1 crusty loaf
Preheat The Oven
Preheat the oven to 200°C.
Prepare The Chicken
Cut away any sinew, skin or fat from the chicken breast and season all over.
Bake The Chicken
Bake the chicken on a tray in the oven, with a splash of water in the bottom to prevent it drying out, for 15 minutes until cooked through.
Peel The Mango
Peel the mango and cut the flesh away from the stone.
Slice half of the fruit into thin presentable slices for later, then roughly hack up the other half and blend it to a purée.
Make The Dressing
Add the balsamic vinegar and oil to the mango purée and season well to make the dressing.
Prepare The Strawberries
Wash, hull and slice the strawberries.
Dress The Salad
Place the salad leaves, mango and strawberries into a mixing bowl and drizzle over some of the dressing before gently tossing all together to make sure all leaves are lightly coated.
Finish With Garnish & Serve
Pile the salad into a bowl, scatter over the nuts, crumble the cheese and tear over strips of chicken.
Serve immediately with a few slices of crusty bread.
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