Copyright John Paul Urizar
www.johnpaulurizar.com.au
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.
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
| 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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