Nutrition Information
Per Serve
Energy: 3111kJ/744 Cals (36%)
Protein: 45g (90%)
Fat: 30g (43%)
Sat fat: 5g (21%)
Carb: 95g (31%)
Sugar: 38g (42%)
Fibre: 9g (30%)
Sodium: 218mg (11%)
This spiced chicken and mango salad will be your new go-to recipe for lunch or dinner. It’s packed with refreshing flavours.
4
15m
Note: + 15 minutes marinating & 5 minutes resting time
10m
Process one-third of the mango in a food processor until smooth. Reserve 1 tbs mango puree in a small bowl. Transfer remaining mango puree to a large bowl. Stir in the Cajun seasoning and half the maple syrup. Add the chicken and turn to coat. Place in the fridge for 15 mins to develop the flavours.
Meanwhile, place the tahini, vinegar, mustard, oil, reserved mango puree and remaining maple syrup in a screw-top jar and shake until well combined. Season.
Heat a barbecue grill or chargrill on medium-high. Cook chicken for 2-3 mins each side or until cooked through. Set aside for 5 mins to rest. Thinly slice.
Meanwhile, heat the rice following packet directions.
Spoon rice among serving bowls. Top with the chicken, avocado, lettuce, onion, radish and remaining mango slices. Drizzle with dressing to serve.
Serve with mint leaves and coriander sprigs
Energy: 3111kJ/744 Cals (36%)
Protein: 45g (90%)
Fat: 30g (43%)
Sat fat: 5g (21%)
Carb: 95g (31%)
Sugar: 38g (42%)
Fibre: 9g (30%)
Sodium: 218mg (11%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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