This mango and chicken salad recipe is the perfect quick meal for a hot summer’s day. Bring it together with our favourite Vietnamese-style dressing.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 2 Coles RSPCA Approved Chicken Breast Fillets, halved horizontally
- 1 mango, stoned, peeled, thinly sliced
- 350g pkt Coles Kitchen Superfood Slaw Mix
- 1/2 cup (125ml) Marion’s Kitchen Vietnamese Style Tangy Dressing
- 2 spring onions, thinly sliced
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a chargrill on high. Season the chicken and spray with olive oil spray. Cook for 3 mins each side or until chicken is cooked through. Transfer to a plate and set aside for 5 mins to rest. Thinly slice.
Step 2
Meanwhile, place the mango, slaw and dressing in a large bowl. Gently toss to combine.
Step 3
Top the salad with chicken and sprinkle with spring onion to serve.
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