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Chicken and Mango Salad

by Kate Mate (follow)
Kate Mate
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A sweet summer salad of chicken and mango. What else can I say? It's full of good fats from the avocado vitamin c, vitamin a and folate from the mangoes and best of all it is delicious. I wish I had found this recipe earlier in summer so I could have made more of it before the mango season finishes.

Chicken and mango salad
Chicken and Mango Salad

Preparation Time: 10 minutes
Cooking Time: 0 minutes
Serves: 4

1 large BBQ roast chicken
2 large honey gold mangoes
2 large ripe avocados
20 mint leaves
60 ml olive oil
1/2 bag of leafy salad mix
Juice of one small lime
Juice of half a lemon

In a large rectangle serving dish spread out the leafy salad mix.

Leafy salad mix
Leafy Salad Mix a great salad base

To prepare the avocado cut each in half lengthways and remove the seed; scoop out the avocado gently, cut into slices and squeeze lemon juice over the avocado before laying over the salad mix.

Sliced avocado
Slice avocado about 1 cm thick

Next cut the cheeks off the mangoes and cut into thin strips and lay over the salad.

Avocado and mango on the salad
Salad looks great, now it just needs the chicken

For the chicken cut off the breasts of the chicken and cut into strips then allow to cool.
When chicken is cool arrange it over the salad.
To finish combine the olive oil and lime juice in a jar, make sure the lid is on tight and shake well. Pour over the salad then tear the mint leave to garnish.
Serve and enjoy.

Bbq chicken from Woolworths or Coles are good for this recipe.
Any extra salad can be kept in the fridge for up to a day; the lemon juice will help prevent the avocado from browning.
Any mangoes can be used but honey gold was all I could get and I actually didn't mind them they are really sweet.

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