Chicken & Mango Salad
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
1 ½ cup shredded red cabbage
1 lemon, juiced
1 Tbsp. vinegar
1 Tbsp. extra virgin olive oil
1 tsp. Dijon mustard
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.
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.
In a screw top jar place the Dijon mustard, vinegar and remaining lemon juice and olive oil; shake well.
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