Poached Chicken & Mango Salad with Yoghurt Dressing
  • Prep time: 25 minutes
  • Calories: 430
What better for a balmy, summer evening than a light but filling, simple yet delicious salad? Sweet, juicy in-season mango with some lightly poached chicken breast and yoghurt dressing - delish!
  • 2 of Chicken Breast
  • 1 of Mango
  • 1 Stalk of Celery
  • 70 g of Greek Yoghurt
  • 1 Small Bunch of Chives
  • 1 of Baby Cos Lettuce
  • 1 of Lebanese Cucumber
  • 30 g of Cashew Nut Pieces
  • 1 Tbsp of Mango Chutney
  • 1 Tbsp of Chicken Stock Concentrate

Poach Chicken:

Pat dry chicken with a paper towel. Place chicken in a pot, add stock concentrate and enough water to cover the chicken by 1 cm. Bring to the boil, then reduce heat to simmer for 10 minutes, until chicken is just cooked through. Set aside, still in poaching liquid.

Prepare Ingredients:

Using a sharp knife, slice the mango cheeks off either side of the stone. Score 5 mm slices into the flesh, being careful not to cut through the skin. Using a spoon gently scoop out sliced mango flesh. Roughly tear lettuce leaves. Thinly slice celery and cucumber on slight angle. Trim ends and finely chop chives.

Make Dressing:

In a small bowl combine yoghurt, chives (reserving some for garnish) and mango chutney. Mix well, check seasoning, adding salt and pepper if needed.

Slice Chicken:

Gently remove chicken from poaching liquid and thinly slice against the grain to your desired thickness.

You Plate It:

In a large bowl combine lettuce, cucumber, celery and mango. Toss well and add sliced chicken. Drizzle with yoghurt dressing and garnish with cashews and remaining chives. Enjoy!