Summer Salad Of Grilled Chicken, Spinach And Mango Recipe
Servings: 1
Ingredients
- 12 x tiny "fillets", (from chicken breasts)
- 3 lrg handfuls baby spinach leaves
- 2 x hard mango
- 1 bn asparagus
- 1 bn spring onions
- 1 x avocado
- 8 x hard button mushrooms
- 6 x Roma tomatoes
- 1/2 tsp sugar
- 10 x mint leaves
- 10 x basil leaves
- 3 Tbsp. raspberry vinegar
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. soy sauce
- 2 tsp Dijon mustard
- 2 tsp Beehive Co honey*
- 2 tsp chopped ginger
- 2 x cloves garlic, chopped
- 1 tsp sambal oelek, (chilli paste)
- 2 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil, (optional)
- Â Â salt and freshly grnd pepper
- 1/2 c. toasted hazelnuts, brazil nuts and pistachio nuts, lightly crushed
Directions
- Slice the tomatoes in half lengthways, and top with sliced basil, mint, salt, pepper and sugar. Bake at 160c. for 2 hrs, till dry and slightly shrivelled.
- In a large jug, whisk together all the dressing ingredients till emulsified
- (thickened).
- Marinate the chicken in 1/2 c. of dressing, reserving the remainder for later. Allow the chicken to marinate for 1 hour minimum (or possibly up to 4 hrs).
- Heat a non-stick grill pan and cook the chicken fillets over a high heat till cooked through, 2-3 min on each side. Transfer the cooked fillets to a plate and keep hot.
- Steam, microwave or possibly boil the asparagus till tender then refresh under cool water.
- Halve the avocado, peel off the skin and fan the flesh. Slice the spring onions into diagonal slices and thinly slice the mushrooms. Dice the mango flesh.
- To make the salad, place the well washed spinach leaves in a large bowl and add in the blanched asparagus, sliced spring onions, mushrooms and roasted tomatoes, cut into quarters. Add in the reserved dressing and toss thoroughly to coat all the vegetables.
- Divide the salad proportionately amongst individual plates and add in some mango cubes and slices of avocado. Top with 2 fillets of chicken, and a generous sprinkling of nut medley. Serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1577g | |
| Calories 1029 | |
| Calories from Fat 531 | 52% |
| Total Fat 60.87g | 76% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1999mg | 83% |
| Potassium 3670mg | 105% |
| Total Carbs 119.03g | 32% |
| Dietary Fiber 29.0g | 97% |
| Sugars 77.46g | 52% |
| Protein 21.06g | 34% |
