- Food & Booze
Chicken, Mango & Avocado Salad (Gluten Free)
10 Dec 2013
Moist chicken breast with crisp greens, avocado fan, diced mango, cashew nuts & a light mango dressing (Serves 4) Ingredients Salad: 4 boneless chicken breasts 250 ml chicken stock 4 cups mixed mescalin leaves 1 medium sized carrot, julienned ½ red capsicum, finely sliced ½ Lebanese cucumber (seeds removed), finely sliced 12 cherry tomatoes, halved 75 grams roasted cashews ½ mango, diced 1 ripe avocado 4 sprigs of parsley or coriander Caramelised balsamic vinegar (ordinary balsamic is fine) Mango Coulis: 1 mango, peeled & sliced 125 grams sugar 125 ml water Method: Place chicken breasts and chicken stock in a covered dish. Bake for 40 mins at 175 degrees Celsius. Remove from oven, sprinkle with salt and pepper to taste. Cover and place in refrigerator for 4 hours. Slice when cool. Whilst chicken is cooking, place mango, sugar and water in a saucepan. Bring to the boil and simmer for 15 minutes. Cool and then blend to form a smooth sauce. Assemble salad of mescalin leaves, carrot, capsicum, cucumber. Portion between four plates. Dress with caramelised balsamic vinegar. Cut avocado into quarters, slice each quarter and fan. Sprinkle prepared salad with diced mango, halved cherry tomatoes and roasted cashews. Cut avocado into quarters, slice each quarter and fan. Top salad with sliced chicken, avocado fan and parsley sprig. Drizzle with mango coulis. Serve.