Mango, coriander chicken and chilli crouton salad with a mango and apple vinaigrette

July 18, 2016 (Last Updated: January 11, 2019)
Mango, coriander chicken and chilli crouton salad with a mango and apple vinaigrette

The sweet fruitiness of the mango is a refreshing addition to the savoury meat and fiery chilli. It is delicious as an informal starter or even as a light lunch. 

Print Recipe

Mango, coriander chicken and chilli crouton salad with a mango and apple vinaigrette

Serves: 4
Cooking Time: 1 hour

Ingredients

  • Salad

  • 1 baguette, cut into 20 thin rounds
  • 1 garlic clove, finely chopped
  • 5ml (1 tsp) chilli flakes
  • 15ml (1 tbsp) olive/avocado oil
  • 4 chicken breasts, cooked
  • 60ml (¼ cup) fresh coriander, chopped
  • 60ml (¼ cup) sweet chilli sauce
  • salt and freshly ground black pepper, to taste
  • 2 Granny Smith apples, roughly diced
  • 2 mangoes, roughly diced

  • Dressing

  • 80ml (¾ cup) mango juice
  • 45ml (3 tbsp) white wine vinegar
  • 45ml (3 tbsp) olive/avocado oil
  • 5ml (1 tbsp) Dijon mustard
  • 15ml (1 tbsp) honey
  • 30ml (2 tbsp) fresh flat leaf parsley, roughly chopped
  • 30ml (2 tbsp) spring onion, finely chopped

Instructions

1

Preheat the oven to 200°C.

2

For the salad, combine the baguette rounds, garlic and chilli together. Drizzle with the oil and place on an oven tray. Bake until golden and crisp, about 10 – 15 minutes.

3

Shred the chicken into bite-size pieces. Combine with the coriander and sweet chilli sauce and season. Stir in the apples and mangoes.

4

For the dressing, place all of the ingredients in a sealable jar. Shake until well combined.

5

Toss the croutons into the chicken mix just before serving. Drizzle with the dressing and enjoy immediately.

 

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July 18, 2016 (Last Updated: January 11, 2019) By
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