Chicken & mango salad
- Preparation time 5 minutes
- Cooking time 15 minutes
- Serves 4
Ingredients
- oil for cooking
- 500g chicken breasts
- 2 mangoes, sliced
- 2 cups green grapes
- 100g low-fat fetta cheese
- 1 red capsicum, sliced into thin strips
- 100g English spinach leaves
Dressing
- ½ cup reduced-fat mayonnaise
- 1 tbsp MAGGI Sweet Chilli Sauce
- juice of 1 lemon
Method
- Heat oil in a medium non-stick frying pan over medium heat. Add chicken and cook for 12 minutes or until browned and cooked through. Removed from pan and slice.
- Combine remaining ingredients and assemble on a plate.
Nutrition
| ANALYSIS per serve | 4 |
|---|---|
| Energy kJ (Cal) | 1915 |
| Carbohydrate (g) | 39 |
| Protein (g) | 36 |
| Fat (g) | 17 |
| Saturated fat (g) | 6 |
| Fibre (g) | 4 |
Australian Institute of Sport - From the "Survival for the Active Family" cookbook
05 Nov 2018
, Soups and Salads, survival-for-the-active-family
Soups and Salads