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  1. Home
  2. spring salad recipe

Tropical chicken salad

For a healthy meal in summer, that's light but still filling, try this poached chicken salad with juicy mango, crisp capsicum, zesty lemon and leafy greens!
  • 11 Jan 2017
Tropical chicken salad
Cook: 35 Minutes - easy - Serves 4 - gluten-free - nut-free - egg-free - pregnancy-safe
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For a healthy meal in summer, that's light but still filling, try this poached chicken salad with juicy mango, crisp capsicum, zesty lemon and leafy greens!

Ingredients

2 x 250 g chicken breast fillets

1 lemon, sliced

150 g mixed salad leaves

1 large Lebanese cucumber, halved lengthways, chopped

1 red capsicum, cut into thin strips

½ small red onion, thinly sliced

½ cup fresh mint leaves

1 medium mango, chopped

Yoghurt dressing

⅔ cup plain no-fat yoghurt

1 small clove garlic, crushed

2 tbsp lemon juice

1 tbsp wholegrain mustard

2 tsp honey

¼ cup finely chopped fresh mint leaves

Salt and pepper, to taste

Method

  1. To make dressing, whisk all ingredients in a jug until combined.
  2. Place chicken and lemon in a medium saucepan. Add enough water to cover. Bring to a simmer. Simmer for about 12 to 15 minutes, or until cooked. Remove from pan. Rest, covered, with foil for 5 minutes. Thickly slice.
  3. Toss salad leaves with cucumber, capsicum, onion and mint in a large bowl. Add mango and chicken. Toss gently.
  4. Just before serving, drizzle over dressing.
  • healthy chicken dinners
  • easy healthy dinner
  • spring salad recipe

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