Summer and summertime recipes are the inspiration for this month’s recipe. There are still a few mangoes around and what better way to pop it into a salad and have something easy for Dinner!
This Mango, Avocado & Chicken Salad Recipe is a combination of a few different mango salad recipes we’ve tried.
Feel free to swap things around. You really can’t go wrong.
If it’s not mango season where you live in the world, you can use tinned mangoes instead. Too easy!
Ok here it is….
Mango, Avocado & Chicken Salad Recipe
(makes about 2 serves but it all depends on how hungry you are )
- 1 mango (ripened and chopped) or small tin of mangoes (drain some of the juice off as otherwise it drowns the other ingredients)
- 1 ripe avocado, chopped
- Squeeze of lemon juice
- 200-300g chicken (breast or thigh), diced
- 2-3 big handfuls of chopped lettuce or mixed salad leaves (any kind)
- 6 or 8 snow peas
- 1/2 red capsicum (red pepper), chopped
- Handful of cherry tomatoes, chopped in half
- 2 tablespoons of pumpkin seeds (pepitas) or pine nuts
- dash of soy sauce
- clove of garlic (optional)
- 2 teaspoons of honey (optional)
- Drizzle a bit of olive oil in a fry pan, add the garlic and then cook the chicken. When almost ready add the soy sauce and honey and cook for a few minutes. Leave to cool for a few minutes
- Place the chicken in a bowl with the mango, salad/lettuce leaves, tomatoes, snow peas and avocado
- Roast the pumpkin seeds/pine nuts in a frypan and sprinkle over the top of the salad
- Most of all enjoy
- Other Options: If you would prefer an alternative dressing try this one: Mix 2 tablespoons of olive oil, 1 tablespoon wholegrain mustard, 2 tablespoons of orange juice, a dash of lemon juice and salt and pepper if you wish. Add it at the end. Yummo.
If you are keen to learn about mangoes in Australia head over to the Australian Mangoes website. You can learn about the growing season, preparing mangoes, nutrition and more!
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