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Chicken with Pomegranate and Mango Salad

This vibrant salad makes a delicious main meal, or a quick and tasty side dish.
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  • 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



  • 600g chicken breast*


  • 1 medium mango
  • 1 small avocado
  • 1 pomegranate
  • ¼ cup sunflower seeds
  • 2 medium zucchinis
  • 200g mixed lettuce leaves
  • 300g sweet potato* 


  • 1 medium mango
  • 20ml extra virgin olive oil
  • 1 tsp chilli flakes
  • ½ tsp paprika
  • 2 tbs apple cider vinegar
  • 1 tsp honey


  1. 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.
  2. 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.
  3. Chop all salad items then combine in a large bowl and toss.
  4. 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.
  5. Once chicken is cooked, remove from the oven and cut into chunks.
  6. Place chicken in the bowl with the salad ingredient.
  7. 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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