This lovely salad is the perfect light meal to whip together for a quick summer lunch or dinner. Recipe courtesy of Toby Puttock & Australian Mangoes.
Slice mango, nuts & spring onions in preparation.
1. Cut the chicken breast into bite sized pieces and pop into a bowl with the five spice, mix so the
spice covers all of the chicken.
2. Heat the olive oil over a high heat in a medium sized pan and once hot add the chicken and cook until browned all over. Once cooked remove the chicken from pan and set aside.
3. In a large mixing bowl bring together the spring onions, coriander, mango, lime juice, macadamia nuts, watercress and finally the cooked chicken.
4. Toss to combine and serve immediately.
Makes 2 servings
|Prep Time:||15 mins|
|Cooking Time:||10 mins|
|Ready in:||25 mins|
|Dinner, Entree, Lunch, Salad, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||5 g|
|Total Carbohydrate||9 g|
|Total Protein||45 g|
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