Mango chicken salad

This Thai inspired salad will help brighten those dark fall evenings with fresh colour and flavour.

by Emily Richards PH Ec.
270 cal Serves 4
Prep time 0h 15m
Cook time 0h 10m
Total time 0h 25m
Diced mango, chicken, lettuce, red peppers on white plate

Ingredients

Directions

  1. Step 1

    In a nonstick skillet heat oil over medium high heat. Cook chicken, onion, garlic and hot pepper, breaking up with wooden spoon for about 8 minutes or until no longer pink; set aside.

  2. Step 2

    Peel mango and cut flesh from pit. Chop into bite size pieces and place in large bowl. Add red pepper, mint and basil.

  3. Step 3

    In a small bowl, whisk together lime juice and soy sauce. Pour over mango mixture; add cooked chicken and toss to coat.

  4. Step 4

    Divide lettuce onto plates and top with mango chicken salad.

Nutritional information

Per serving (1 of 4)

Calories
270
Protein
25 g
Sodium
185 mg
Potassium
680 mg
Total fat
11 g
Saturated fat
3 g
Cholesterol
110 mg
Carbohydrates
20 g
Fibre
3 g
Sugars
15 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.

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