Chicken with Pomegranate and Mango Salad
This vibrant salad makes a delicious main meal, or a quick and tasty side dish.
Details
- 6
- 15
- 15 mins
- 1 hour
- Medium
Nutrition per serve
- Energy 1703kj
- Carbohydrate 28.6g
- Total fat 15,43g
- Saturated fat 3.11g
- Dietary fibre 8.14g
- Sodium 62.9mg
Ingredients
Protein
- 600g chicken breast*
Salad
- 1 medium mango
- 1 small avocado
- 1 pomegranate
- ¼ cup sunflower seeds
- 2 medium zucchinis
- 200g mixed lettuce leaves
- 300g sweet potato*
Dressing
- 1 medium mango
- 20ml extra virgin olive oil
- 1 tsp chilli flakes
- ½ tsp paprika
- 2 tbs apple cider vinegar
- 1 tsp honey
Method
- Pre-heat oven to 180 degrees Celsius. Place chicken on a tray lined with baking paper. Cook for 30 minutes or until chicken is cooked through.
- Peel and chop sweet potato into 2cm cubes. Place on a tray lined with baking paper and drizzle with olive oil. Bake for 30 minutes (turn halfway) or until soft.
- Chop all salad items then combine in a large bowl and toss.
- To make the dressing, roughly chop the mango and place in a blender. Add remaining dressing ingredients into blender and blend until creamy. If the sauce is too thick, add a little water.
- Once chicken is cooked, remove from the oven and cut into chunks.
- Place chicken in the bowl with the salad ingredient.
- Remove sweet potato from oven and add to chicken and salad ingredients and toss through. Serve and enjoy.
Dietitian Notes / Recipe Tips
To enjoy this salad as a side dish simply omit the chicken and sweet potato from the ingredients and steps. Start from Step 3.
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