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Jacquelyn Cottam
August 26, 2020

Chicken and Mango salad

Visva Lawrence, Chef at Ryman Healthcare's Weary Dunlop village, knows that fresh, nutritious food is the way to a guest's heart. Chef Lawrence's recipes feature seasonal Victorian produce and freshly picked garnishes from the village kitchen herb garden. The combination never fails to delight.

 

INGREDIENTS

1/2 chicken breast 50g pickled carrot

1/4 cucumber, sliced 1/4 small Spanish onion, sliced

50g salad mix, washed 1/2 mango, sliced

1 tsp lemon pepper

2 tsp oil

 

DRESSING

1/4 cup mayo

2 tsp mild curry powder 1/4 piece of mango

2 tsp lemon juice

Salt and pepper

 

Method

1.  Marinate the chicken with lemon pepper and oil for about 15 minutes.

2 . Place all the dressing ingredients in a food processor and blend them well, season and set aside.
3.  Place all the salad ingredients except the chicken in a bowl and add the dressing. Place the salad
     on a plate.

4. Grill the chicken and place it on the salad just before serving