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Grilled chicken salad with mango, red peppers and chilli coriander dressing
Serves: 2
Ingredients
- 2 skinless chicken breasts, sliced in half
- Salt and pepper
- 1 tbsp olive oil
- 1 mango, peeled and diced
- 1 red pepper, diced
- Handful mixed salad leaves
- 1 tbsp chopped coriander
- 2 tbsp sweet chilli sauce (Tiger Tiger)
- 1 tbsp olive oil
- 2 tbsp toasted cashew nuts
Method
Start this recipe by seasoning the chicken breast slices with salt and pepper. Heat 1 tablespoon olive oil in a griddle pan a quickly pan fry the chicken slices. Meanwhile, place the salad leaves in a large bowl. Add in the diced mango and pepper, coriander, sweet chilli sauce and olive oil and mix together well. Divide the salad between 2 long serving plates and scatter over the toasted cashew nuts. When the chicken is cooked, allow to rest for a few minutes before slicing into thin strips. Arrange the chicken slices on top of the mango salad and serve.
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