Poached Chicken & Mango Salad with Yoghurt Dressing
- Prep time: 25 minutes
- Calories: 430
- 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!