Chicken Mango Salad

Recipe

Serves:  4 people | Prep time:  15 minutes

Caribbean | Main

Ingredients

  • 90g Bag The Leaf Merchant Baby Leaf Salad
  • 120g Bag The Leaf Merchant Mixed Sald Leaves
  • 2 170g packs Applebys Piri Piri Chicken Mini Fillets
  • 300g pack Lets Eat Mango Chunks
  • 1 small fresh Chilli, approx 7g
  • 2 cloves Garlic
  • 10ml Asia Light Soy Sauce
  • 40ml Specially Selected Olive Oil
  • 45g Clancy’s Dry Roasted Peanuts
  • 1 flat tsp Stonemill Paprika
  • 2 Limes
  • Black Pepper

Method

  1. For the dressing:
  2. Juice the limes.
  3. Finely chop the chilli with the seeds.
  4. Peel and chop the garlic.
  5. Put the above into a food processor along with the peanuts, olive oil, soy sauce and paprika.
  6. Process until you have an almost-smooth dressing then season with some black pepper.
  7. For the salad:
  8. Finely slice the chicken and mango chunks.
  9. In a large bowl, toss the salad leaves with the chicken, mango and dressing.
  10. Divide between 4 plates and serves.