Free Healthy Recipe - Poached Chicken with Avocado and Mango Salad

Dairy free, Low carbohydrate, Low GI

Copyright John Paul Urizar

Those people who believe healthy food can't possibly taste as good as food that's not so healthy will be proved wrong with this sublime salad.
We could combine mango and avocado just for taste and pleasure - but add to that the powerful health combo of fat soluble antioxidant vitamin E and betacarotene, and its happy and healthy days this summer.

½ cup fresh mint, chopped
½ cup fresh coriander, chopped
100 grams snow peas
600 grams organic chicken, sliced
1 avocado seed removed and sliced
1 mango seed removed and sliced
2 cloves garlic, quartered
2 long green chillies chopped coarsely
2 coriander roots crushed
2 tbsp fish sauce
1 tbsp rice syrup
3 shallots (75 grams) chopped coarsely
¼ cup lime juice

Place chicken in a deep frying pan or saucepan. Add enough cold water to completely cover chicken. Bring water to just below simmering point and cook at this temperature for 10 minutes. Turn off heat and allow chicken to cool in liquid.

Combine the spinach leaves, mint, coriander and snow peas in a bowl.
Combine the dressing ingredients together and toss half of the dressing over the salad greens.
Arrange the chicken, avocado and mango over the greens and drizzle the remaining dressing over the whole salad.

Note: In salads choose a firm flesh mango, such as the Calypso mango, to hold its shape alongside the other ingredients.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 20 mins
Ready in: 40 mins

Suitable for:
Dinner, Lunch, Salad
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Nutritional Information - Per Serve
Kj 1518 kj
Calories 363 kcal
Fat 17 g
Saturated Fat 4.5 g
Total Carbohydrate 14.5 g
Total Protein 36.6 g
Fibre 3.1 g

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