Chicken mango and quinoa salad

Babiche Martens

Chicken is a great match for mango. Add fresh vegetables, a little quinoa and you have a meal made in minutes. Soft dates add a little sweetness and the cucumber a cleansing freshness.

If you need to bulk this salad out, add a handful of greens and, if there is any left over, this is great the next day.

Salad

1 Tbsp	Oil
2	Chicken breasts, sliced horizontally and seasoned (Main)
½	Telegraph cucumbers, cut into sticks
1	Carrot, cut into julienne sticks
1	Celery stalk, sliced thinly
1 cup	Quinoa, cooked
1 cup	Mint, shredded
2	Mangoes, peeled and sliced thinly (Main)
6	Fresh dates, chopped

Dressing

2 Tbsp	Olive oil
2 Tbsp	Honey
2 Tbsp	Lemon juice

Directions

1. Heat the oil in a frying pan to a medium heat. Cook the chicken for 4 minutes each side or until cooked through. Remove and cool.
2. Combine the cucumber, carrot, celery, quinoa, mint, salt, pepper, mango and dates in a large bowl.
3. Shred or slice the chicken and gently combine.
4. For the dressing, shake the oil, honey, and lemon juice together in a small jar. Pour over the salad and combine. Let it sit for 20 minutes, stir gently again before serving.

More mango recipes from Angela

• Prawn and mango lettuce cups
• Greek mango parfait