Hi guys! Try this amazing refreshing chicken mango walnut salad. This beautiful dish is filled with sweet mango, bitter and crunchy walnut, creamy dressing and some other fancy touches. The combination of all flavours makes this dish really delicious.
It is an easy way to prepare a vibrant Sunday lunch or a special dinner. This chicken mango walnut salad can be made in summer or winter; it’s for any season. And why not, it can be an excellent idea for Valentine’s day as well. In this case (for two), you should halve the amounts of the ingredients.
Ingredients for 4 portions of chicken mango walnut salad:
- 400 g chicken breasts
- 2-3 eggs
- 160 g sweet corn
- 120 g walnuts
- 1 fresh mango
- 200 g cottage cheese
- 5 tsp of honey (2 tsp for the dressing)
- half a tsp of red sweet paprika
- chives
- parsley
- salt
- coconut oil
Start with boiling the eggs. Put the eggs in a pot, cover them with 2-3 cm of water, bring to boil, cover, remove from the stove and leave like that for 10 minutes. In the meantime prepare the chicken and mango.
Cut the chicken breasts in 2 cm thick strips. In a saucepan melt some coconut oil and add the chicken. Once the chicken gets a golden colour, cut the mango into cubes and add it to the pan. If you want, you can also add the fresh mango (without cooking) to the plate before serving. Drizzle everything with some honey, sprinkle with some salt and cover for about five more minutes.
When the honey starts to caramelise, add a couple of spoons of water in order to help the caramelised honey to spread evenly on all chicken and mango pieces. While the chicken is cooking, quickly prepare the dressing. In a small bowl mix the cottage cheese, honey and sweet paprika.
Wash and chop the chives and parsley.
There is one more thing to do before serving the chicken mango walnut salad. Peel the eggs and cut them into quarters or halves.
I served the dish on a big serving plate. Place half of the cottage cheese dressing with 2/3 of sweet corn and walnuts as the base. You can leave the walnuts whole or chop them. Furthermore, nicely place the chicken strips together with mango cubes on the cheese-corn base. Add the rest of the sweet corn and the egg quarters. Put the remaining dressing on the chicken.
At the end, sprinkle the chicken mango walnut salad with chopped chives and parsley.
Enjoy!
