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
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
- To make dressing, whisk all ingredients in a jug until combined.
- 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.
- Toss salad leaves with cucumber, capsicum, onion and mint in a large bowl. Add mango and chicken. Toss gently.
- Just before serving, drizzle over dressing.