Chicken and Mango Salad with Blueberry Garlic Dressing

Today I invented this light summery salad to keep you nourished over the summer months. I had a bunch of mangoes in my fridge, so decide to use them as inspiration for this salad.

Serves 2

Salad:

4 large cos lettuce leave, sliced finely
2 handfuls of Baby Spinach
1 small carrot sliced
6 cherry tomatoes cut in half
1/4 small zucchini, sliced and cut into ribbons
200 g cooked chicken breast
1/2 fresh mango
100 g feta
2 Tbsp pine nuts
1 Tbsp linseed’s

Dressing:

3 Tbsp Blueberry Vinegar (Or 2 Tbsp white whine vinegar and 5 fresh blueberries)
3 Tbsp Olive oil
1 Tsp chopped garlic
1 tsp chia seeds (optional)
Salt and pepper to taste

Method:

In a large bowl add the lettuce, spinach, carrot, tomatoes, zucchini ribbons, chicken breast, and mango. Toss. Cube feta, then crumble it over the salad. Add the pine nuts and linseed’s and toss again.

In a small food processed (or a small bowl) add the dressing ingredients. Blend until combined (or whisk until combined). Pour dressing over salad and serve.

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