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Shredded chicken salad with mango dressing
Ingredients
Utensils
oven, large bowl, cutting board, knife, ovenproof frying pan, measuring cup, hand blender, citrus press
How-To Videos
See allHow to cut a bell pepper
How to cut a mango
How to pit and cut an avocado
How to deseed a pomegranate
Nutrition per serving
Step 1/ 4
- ½ radicchio
- ½ red onion
- ½ cucumber
- ½ avocado
- ½ bell pepper
- ¼ mango
- 100 g cherry tomatoes
- ½ chili
- salt
- pepper
- oven
- large bowl
- cutting board
- knife
Preheat oven to 90°C/195°F. Cut radicchio and onion into strips, dice cucumber, avocado, bell pepper, and half of the mango. Halve cherry tomatoes. Add everything to a large bowl along with chopped chili. Season with salt and pepper. Set aside.
Step 2/ 4
- 1 chicken breast
- salt
- pepper
- ovenproof frying pan
Season chicken with salt and pepper and place in an ovenproof frying pan. Bake in the oven for approx. 20 min. at 90°C/195°F. Let slightly cool down, then shred using two forks.
Step 3/ 4
- ¼ mango
- 150 g yogurt
- ½ lemon
- salt
- pepper
- measuring cup
- hand blender
- citrus press
For the dressing, add remaining mango, yogurt, and lemon juice to a measuring cup and blend until smooth. Season with salt and pepper.
Step 4/ 4
- ½ pomegranate
- 10 g mint
Deseed pomegranate and add pomegranate seeds, pulled chicken, and mint to salad. Mix and toss with some dressing. Enjoy!
Enjoy your meal!
Tags
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