Golden Chicken and Mango Salad
Gluten free, wheat free, dairy free, sugar free, nut free, soy free
I just love mango season and this recipe is the perfect excuse to eat mangoes in every meal. It's quick to make, very tasty and more sweet than savoury but the chicken is complemented by the mango and pear. All in all some very nice flavours and a wonderful dinner to share with friends: or just to pig out on your own.
Serves 4 Prep time: 25 minutes
Ingredients
2 Organic chicken breasts
1 large pear
1 large mango
3 tablespoons of Orgran gluten free plain flour
1 pinch of ground black pepper
1 large pinch of Celtic salt
100 grams of leafy salad greens
2 heaped desertspoons of Lees Honey and Lemon Mayo
1/4 cup freshly squeezed orange juice
1/4 teaspoon of cinnamon
1/4 teaspoon of paprika
3 tablespoons of cold pressed olive oil
Method
In a large freezer bag combine gluten free flour, cinnamon, paprika, Celtic Salt and pepper. Mix well
Dice chicken breasts and put in bag with flour and toss to coat all the chicken pieces.
Place a frying pan on medium heat and add olive oil and heat. When oil hot, add coated chicken pieces and cook until golden brown.
Roughly chop the salad greens and add to a large salad bowl. Dice the pear and add to the salad bowl.
When the chicken is cooked remove from heat, drain on absorbent paper and put to one side. Meanwhile slice the mango into 1 cm pieces and place in frying pan and brown on both sides. While mango is cooking place Honey and Lemon Mayo* in a bowl and add any mango juice left on your chopping board and orange juice and stir gently until mixture is runny.
Place chicken in salad bowl and remove mango from heat and place in salad. Drizzle with dressing and toss with salad tongs.
Serve and enjoy.
* I used the Carotino oil to make my Honey and Lemon Mayo and used in this recipe it gives that beautiful golden egg yolk colour to the Mayo and the dressing in this recipe.
Gluten free, wheat free, dairy free, sugar free, nut free, soy free
I just love mango season and this recipe is the perfect excuse to eat mangoes in every meal. It's quick to make, very tasty and more sweet than savoury but the chicken is complemented by the mango and pear. All in all some very nice flavours and a wonderful dinner to share with friends: or just to pig out on your own.
Serves 4 Prep time: 25 minutes
Ingredients
2 Organic chicken breasts
1 large pear
1 large mango
3 tablespoons of Orgran gluten free plain flour
1 pinch of ground black pepper
1 large pinch of Celtic salt
100 grams of leafy salad greens
2 heaped desertspoons of Lees Honey and Lemon Mayo
1/4 cup freshly squeezed orange juice
1/4 teaspoon of cinnamon
1/4 teaspoon of paprika
3 tablespoons of cold pressed olive oil
Method
In a large freezer bag combine gluten free flour, cinnamon, paprika, Celtic Salt and pepper. Mix well
Dice chicken breasts and put in bag with flour and toss to coat all the chicken pieces.
Place a frying pan on medium heat and add olive oil and heat. When oil hot, add coated chicken pieces and cook until golden brown.
Roughly chop the salad greens and add to a large salad bowl. Dice the pear and add to the salad bowl.
When the chicken is cooked remove from heat, drain on absorbent paper and put to one side. Meanwhile slice the mango into 1 cm pieces and place in frying pan and brown on both sides. While mango is cooking place Honey and Lemon Mayo* in a bowl and add any mango juice left on your chopping board and orange juice and stir gently until mixture is runny.
Place chicken in salad bowl and remove mango from heat and place in salad. Drizzle with dressing and toss with salad tongs.
Serve and enjoy.
* I used the Carotino oil to make my Honey and Lemon Mayo and used in this recipe it gives that beautiful golden egg yolk colour to the Mayo and the dressing in this recipe.