Chicken Salad with Mango Coriander Dressing
Fuss-free and packed with flavour, this light summer salad ticks all the boxes.
Easy
4 servings
420 kcal
30 minutes
Ingredients
1 red chilli
2 cloves garlic
150 g mango
10 g coriander
2 TBS apple cider vinegar
10 g olive oil
420 g chicken thighs
50 g cucumber
1 cup mixed peppers
3 baby radishes
1 avo
200 g carrots
10 g microgreens
100 g halloumi
30 g pumpkin seeds
2 low carb wraps
Method
Deseed the chilli and peel the garlic. Blend them with the mango, coriander, apple cider vinegar, olive oil and a splash of water until thick. Taste and adjust seasoning.
Toss the chicken thighs in 1/3 of the dressing and leave it to marinate for 15 minutes.
Chop the cucumber, slice the peppers, cut the radishes into matchsticks, cube the avo and julienne the carrots. Rinse the microgreens.
Slice the halloumi and fry it in a pan until golden on both sides. Set aside.
Fry the chicken in the pan over high heat, until golden and almost charred. Season. Rest for 5 minutes before slicing.
Assemble the salad by dividing the veg between plates, top with chicken slices, and halloumi and sprinkle over some pumpkin seeds. Drizzle over the remaining dressing.
Serve with wedges of the wraps.