St John Chicken Mango Salad
Kylee Newton - The Modern Preserver
2-4
Simple, quick and utterly delicious. This is summer in a salad.
Ingredients
400-500g chicken breasts, skin removed
½ tsp sea salt
4 Tbsp St John Mango Turmeric & Ginger
1 mango
1 red capsicum
70g snow peas or sugar snap peas
1 green chilli, optional
handful of mint & coriander
50g blanched peanuts, roasted
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2 Tbsp lime juice
1 tsp St John Mango Turmeric & Ginger
1 Tbsp honey
freshly ground black pepper
pinch of sea salt
Directions
Season the chicken breasts with the salt and rub with the 4 tablespoons of St. John Mango, Turmeric & Ginger. Cover and marinade in the fridge for at least 1 hour.
Preheat your oven 180°C/160°C(fan). Place the chicken in a baking tray and bake for 20-25 minutes. Once cooked through, cool, and slice into strips.
Remove the skin and deseed the mango, cut into fine julienne slices. Cut the capsicum into thin julienne slices and the mange tout into diagonal strips. Deseed the green chilli (if using) and slice diagonally into thin strips. In a small bowl whisk together the dressing ingredients.
Layer your serving plate with bits of chicken, mango, capsicum, snow peas and chilli in with leaves of the mint and coriander, so that all is mixed up and nicely presented. Drizzle over the dressing serve with the roasted peanuts, roughly chopped, scattered across the top.