Chicken & Mango Salad

Serves 4



½ Tbsp. crushed garlic

500g skinless chicken breast, sliced into 3-4cm strips

1 large mango, halved and sliced

200g snow peas, sliced lengthways

6 radishes, sliced thinly

60g bean sprouts

1 avocado, halved and sliced

80g rocket

1 ½ cup shredded red cabbage

1 lemon, juiced

1 Tbsp. vinegar

1 Tbsp. extra virgin olive oil

1 tsp. Dijon mustard



  1. Combine the garlic, ½ Tbsp. olive oil and 1 Tbsp. lemon juice in a snap lock bag. Add the chicken pieces and mix well. Allow the chicken to marinate in the refridgerator for a least 30minutes.

  2. Cook chicken pieces on a hot barbeque grill or using a non-stick fry pan placed over medium-high heat. Set aside and keep warm.

  3. In a screw top jar place the Dijon mustard, vinegar and remaining lemon juice and olive oil; shake well.

  4. Toss together the mango, snow peas, bean sprouts, avocado, rocket, cabbage and chicken, and drizzle with dressing.


PER SERVE: 1510kJ, protein 34g, total fat 15.9g (sat. fat 3.3g), carbs 17g, fibre 7g, sodium 98mg, low GI