Chicken mango and quinoa salad
( SERVES 4 )
Photo by Babiche Martens
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.
- 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.