The Dinner Planner

Chicken and Mango Salad

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Servings 4


  • 500 grams chicken breast
  • 200 grams salad leaves
  • 1 red onion - thinly sliced
  • 1 mango - thinly sliced
  • 1 cucumber - thinly sliced
  • 200 grams snow peas - thinly sliced
  • 1 avocado - thinly sliced
  • 2 tbsp mint - roughly chopped
  • 2 tbsp coriander - roughly chopped
  • 1 red chilli - optional, finely sliced


  • 2 tbsp sweet chilli sauce
  • 2 tbsp lime juice
  • 2 tbsp olive oil


  • Pop enough water or stock in a pot on the stove that will cover the chicken breasts when you pop them in. Bring it to the boil. Once boiling, turn the heat down to a simmer and gently place the chicken in. Poach for 15 minutes. Remove from the pot to rest for 5 minutes and then slice or shred the chicken for the salad.
  • Combine the dressing ingredients in a small bowl.
  • Place the salad leaves, cucumber, snow peas, avocado, and mango on a large platter. Top with sliced/shredded chicken and herbs. Drizzle dressing over and season with salt and pepper.

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