CHICKEN AND MANGO SALAD

 

If you are looking to lose some of that lockdown weight, the best substitute for a meal would be a salad- a big bowl of healthy goodness that is delicious and will keep you from piling on calories. A perfect salad typically ought to include greens, fresh vegetables and fruits, proteins, healthy fats and insoluble fibre but let’s think beyond leafy greens and spruce up the traditional recipes.

Get adventurous with your ingredients. You’ll know you’ve got the perfect salad as long as you have something crunchy, something sweet, something creamy and a little bit of tangy added to that bowl.

If you are a vegetarian, you can substitute the chicken with alternate sources of protein such as cooked beans or tofu.

If the thought of mango with chicken (which by the way pairs up beautifully) perturbs you, you can add red grapes instead or skip fruit altogether.

You can reduce the quantity of mayonnaise and add sour cream or yogurt to it.

The possibilities are endless!

I have more exciting and simple salad recipes coming up. Please do follow me on Facebook and Instagram @lucidlucent and show some love. Thank you.

CHICKEN AND MANGO SALAD

 

Ingredients:

Chicken (boneless) – 200 gms

Oil – 1tbsp

Half a lemon peel

Sweet Chilli Sauce – 3 tbsp

Mango – 1

Red/Yellow Bell pepper – half a large sized one

English cucumber – 1

Onion (small) – ½

Almonds – 10

A slice of bread

Salt, pepper – to taste  

Mayonnaise – ¼ cup

 

Method:

1.     Place the chicken in a pan. To this add salt, half the lemon peel and add water until the chicken is just covered.

2.     Bring the water to a boil, reduce to a simmer, cover and cook until the chicken is fully cooked.

3.     Drain the water and once the chicken has cooled, shred it and add it to a greased pan. Fry the pieces of chicken until they are nicely browned. Add the sweet chilli sauce to this, sauté for a seconds and set aside.

4.     Dice the mango, cucumber and bell pepper. Slice the onion and set aside.

5.     Toast almonds and set aside.

6.   Slather garlic butter on the slice of bread, cut it into small squares and toast these squares until they have browned.

7.   In a bowl, add the veggies and shredded chicken. To this add the mayonnaise and mix well.

8.     Add a little salt and pepper and toss the salad.

9.     Add the garlic croutons and almonds just before serving.

10. Done.