Sweet mango and creamy avocado salad dressed with zingy lime, also topped with delicately fragrant poached chicken. This is perfect sunshine food….
Despite the fact that summer seems to have deserted us and winter has returned, I take great pleasure in sharing this beautifully flavoursome mango and avocado salad with you! Seriously what is this weather all about?? I am in summer mode right now, thanks to recent glorious weather and as a result salads are definitely on the menu.
Mango is one of my most favourite fruits and furthermore is deliciously aromatic. The sweetness of the mango pairs so well with the other flavours in this salad, and it has a definite summer feel to it. The chilli is optional, as always, but it does ultimately add a beautiful heat to contrast the other fresh flavours. I love the crunch of sugar snap peas but these can also be substituted for green beans or similar green veg.
This vibrant mango salad has a simple, punchy dressing of lime juice and olive oil, due to there being so many amazing flavours here, it really doesn’t need anything more complicated than that. A quick note also about the wine in the poaching liquid for the chicken, this can be omitted and water only used. I like the flavour wine adds, but it absolutely is not essential.
Mango, Avocado & Chicken Salad
- 2 Chicken Breasts, skinless & boneless
- Spring Onions, 2 chopped
- Garlic Cloves, 2 skin on & lightly crushed
- Pinch of Sea Salt
- Pinch of Black Peppercorns
- 150ml White Wine
- 80g Baby Spinach
- ½ Red Onion
- 70g Sugar Snaps or Mangetout
- 1 Avocado, peeled and sliced
- 1 Red Chilli, deseeded & finely sliced (optional)
- 140g Mango, cubed
- 15g Pumpkin Seeds
- Fresh Chives, small bunch snipped
- Juice of 1 Lime
- 1-2 Tbsps. Olive Oil
Firstly, you need to poach the chicken. Place the chicken breasts in a deep-sided saucepan, and then add the spring onion, garlic, salt and peppercorns.
Pour in the wine, if using, over the chicken breasts. Next add enough water to the pan to cover the chicken by at least 3cm.
Bring to the boil, and then reduce the heat to low, cover and simmer for 10-15 minutes. The cooking time will depend upon the thickness of the chicken breasts, so it is advisable tocheck after 10 minutes.
Once cooked through, transfer the chicken to a plate and cover with tin foil until needed.
The next stage is to prepare the salad.
Finely slice the red onion and also the sugar snaps, although slicing on a diagonal. Add the spinach to a serving bowl, and scatter over the red onion and sugar snaps.
Next add the avocado, chilli and mango to the bowl, also making sure to scatter evenly.
Add the pumpkin seeds and chives next, again scattering across the salad.
Pour over the lime juice, followed by the olive oil and then season with salt and freshly ground black pepper.
Finally slice the poached chicken breasts, and lay across the top of the salad. Give them a quick season and you are ready to serve!