Healthy

Chicken, prawn and mango salad

Freshen things up with this delicious and wholesome chicken, prawn and mango salad. Packed full of flavour and crunch, this is sure to become a family favourite!
4
10M
10M
20M

Ingredients

Dressing

Method

1.In a large frying pan, heat the oil on high (or use a char-grill pan). Cook chicken, for 4-5 minutes on each side until cooked through. Set aside, covered with foil, for 5 minutes. When cooked, slice thinly.
2.Using the same pan, cook the prawns, turning, for 2-3 minutes until they change colour and are cooked through.
3.Make dressing: In a jug, whisk all the ingredients together.
4.Arrange lettuces on a platter. In a large bowl, combine chicken and prawns with mango, mint, cucumber, capsicum and onion. Drizzle over half the dressing. Toss to combine.
5.Sprinkle with nuts to serve. Drizzle with the remaining dressing and lime wedges.

The soft green of butter lettuce and the red-purple and green leaves of the mignonette complement each other beautifully. Never dress these lettuces until ready to serve to prevent them from going soggy. For a Thai version of this salad, replace the ripe mango with finely shredded green mango. It has a firmer, crunchier texture and slightly sour flavour. Replace palm sugar with brown sugar if you have none on hand.

Note

Related stories

Mustard pork cutlet with pineapple slaw
Healthy

Mustard pork cutlet with pineapple slaw

Kaleslaw is a mixture of shredded kale, cabbage, carrot, beetroot and broccoli with a seed mix and a yoghurt dressing available from most supermarkets. If unavilable, use any slaw mix of your choosing. Toss remaining slaw with dressing for use the following day as a sandwich filling or salad base. Note



Summer lamb and beetroot salad
Healthy

Summer lamb and beetroot salad

Quickly seared lamb underpins this tasty dish, making it perfectly adequate for dinner. Pulled together in just 20 minutes, it's a quick and healthy meal that everyone will love.