Chicken Mango Salad
Recipe
Serves: 4 people | Prep time: 15 minutes
Caribbean | Main
Ingredients
- 90g Bag The Leaf Merchant Baby Leaf Salad
- 120g Bag The Leaf Merchant Mixed Sald Leaves
- 2 170g packs Applebys Piri Piri Chicken Mini Fillets
- 300g pack Lets Eat Mango Chunks
- 1 small fresh Chilli, approx 7g
- 2 cloves Garlic
- 10ml Asia Light Soy Sauce
- 40ml Specially Selected Olive Oil
- 45g Clancy’s Dry Roasted Peanuts
- 1 flat tsp Stonemill Paprika
- 2 Limes
- Black Pepper
Method
- For the dressing:
- Juice the limes.
- Finely chop the chilli with the seeds.
- Peel and chop the garlic.
- Put the above into a food processor along with the peanuts, olive oil, soy sauce and paprika.
- Process until you have an almost-smooth dressing then season with some black pepper.
- For the salad:
- Finely slice the chicken and mango chunks.
- In a large bowl, toss the salad leaves with the chicken, mango and dressing.
- Divide between 4 plates and serves.