This lovely salad is the perfect light meal to whip together for a quick summer lunch or dinner. Recipe courtesy of Toby Puttock & Australian Mangoes.
Slice mango, nuts & spring onions in preparation.
1. Cut the chicken breast into bite sized pieces and pop into a bowl with the five spice, mix so the
spice covers all of the chicken.
2. Heat the olive oil over a high heat in a medium sized pan and once hot add the chicken and cook until browned all over. Once cooked remove the chicken from pan and set aside.
3. In a large mixing bowl bring together the spring onions, coriander, mango, lime juice, macadamia nuts, watercress and finally the cooked chicken.
4. Toss to combine and serve immediately.
Makes 2 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1967 kj |
| Calories | 470 kcal |
| Fat | 26 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 9 g |
| Total Protein | 45 g |
| Fibre | 8 g |
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