Chicken and Mango Salad

Chicken and Mango Salad with Blueberry Yoghurt Dressing

Preparation time: 6 minutes
Serving size: 4

Yoghurt Dressing:
2 x 200g tubs Jalna Blueberry Yoghurt made with Organic ingredients
1/3 cup lime juice
1 tablespoon reduced-salt soy sauce
2 teaspoons grated ginger

Salad:
4 chicken breast fillets, skin removed, halved horizontally
Oil spray
4 boiled eggs, shelled and sliced
1 avocado, peeled & sliced
1 mango, peeled & sliced
1 Spanish onion, peeled & sliced
150g snow peas, trimmed & blanched
200g mixed lettuce leaves

Combine all dressing ingredients. Pour half the mixture over chicken breasts and marinate for 30 minutes.

Lightly spray a frypan or chargrill with oil and cook chicken over moderately high heat until cooked. Remove from heat and set aside to cool.

Slice chicken and toss with egg, avocado, mango, onion, blanched snow peas, lettuce and remaining yoghourt dressing.

Serve with a wholegrain dinner roll.

Recipe courtesy of Jalna

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