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Chicken and Mango Salsa

samantha hillier

For Dinner


Published on

10 minutes to prepare and 10 minutes to cook

Serves 4


800g chicken breast fillets
1 large mango, peeled, cut into slices
2 large red chillies, deseeded, cut into strips
150g mixed salad leaves
1/2 red onion, finely sliced
2 tbsp Barbecue Squeezy
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper, to taste


Bring 1 litre of water to the boil in a medium saucepan. Lower heat. Add chicken. Simmer, gently, covered, for about 10 minutes or until chicken is cooked. Cool chicken in water for 10 minutes. Drain. Slice thinly.
Combine chicken, mango, chillies, salad leaves and onion in a large bowl.
Prepare the dressing by whisking Fountain Barbecue Sauce, lemon juice, olive oil and salt and pepper together until smooth.
Divide salad among four serving bowls. Drizzle with dressing.
Tips: Add more or less fresh chilli, to taste, or replace with red capsicum strips.
Tips: To make this salad go a little further, try adding toasted cashews or almonds, sliced snow peas or cucumber.


Tips: If you like a sweet salad dressing, add a little honey


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