Chicken Mango Salad

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Succulent chicken with fresh mango and prawns on a bed of salad leaves. This is a modern Englishdish for 4.

For the mixed salad leaves choose what is in season, watercress and rocket are good. Use enough to cover four salad plates.

Ingredients

2
FAIRTRADE limes
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
4
medium chicken breasts
200 g
cooked prawns
1 large
FAIRTRADE mango
plenty
mixed salad leaves
250 ml
FAIRTRADE white wine
FAIRTRADE
Sources

Method

Preparation

Peel the Mango and slice the flesh into strips.

Allow the prawns to come up to room temperature.

Cooking

Poach the chicken in white wine.

(Place the chicken breasts in a saucepan, just cover with white wine, bring to the boil, add a lttle salt and pepper. Once hot, cover and simmer for 25 minutes until the chicken is cooked through). Once cooked, allow to cool. Slice the cooked chicken into decorative strips.

Assembly

On a plate per person, arrange the salad leaves as a "green bedding".

Place the chicken and mango strips in a star and make a little pile of prawns in the middle. Squeeze a lime juice quarter over each dish and provide an extra lime quarter per plate.

To serve

Serve with a crusty role and butter, and a glass of FAIRTRADE white wine for a delicious light meal.

Variation

See Vietnamese Salad.