This lovely salad is the perfect light meal to whip together for a quick summer lunch or dinner. Recipe courtesy of Toby Puttock & Australian Mangoes.
1 large chicken - organic, breast
1 teaspoon Chinese five spice
Olive oil to drizzle
2 spring onions washed, trimmed and finely sliced
coriander leaves small handful, washed, dried and roughly chopped
½ mango ripe, peeled and cut into chunks
1 lime juiced
8 macadamia nuts roughly chopped
½ cup watercress
1 iceberg lettuce small, washed and roughly chopped
Slice mango, nuts & spring onions in preparation.
1. Cut the chicken breast into bite sized pieces and pop into a bowl with the five spice, mix so the
2. Heat the olive oil over a high heat in a medium sized pan and once hot add the chicken and cook until browned all over. Once cooked remove the chicken from pan and set aside.
3. In a large mixing bowl bring together the spring onions, coriander, mango, lime juice, macadamia nuts, watercress and finally the cooked chicken.
4. Toss to combine and serve immediately.
Makes 2 servings
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.