Shredded chicken salad with mango dressing

Shredded chicken salad with mango dressing

Based on 91 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
1
chicken breast
½
mango (divided)
½
radicchio
½
red onion
½
cucumber
½
avocado
½
bell pepper (yellow)
100 g
cherry tomatoes
½
chili
150 g
yogurt
½
lemon (juice)
½
pomegranate
10 g
mint
salt
pepper
MetricImperial

Utensils

oven, large bowl, cutting board, knife, ovenproof frying pan, measuring cup, hand blender, citrus press

How-To Videos

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-cut-a-mango

How to cut a mango

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal461
Protein29 g
Fat22 g
Carb34 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

    For the dressing, add remaining mango, yogurt, and lemon juice to a measuring cup and blend until smooth. Season with salt and pepper.
    • 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

    Deseed pomegranate and add pomegranate seeds, pulled chicken, and mint to salad. Mix and toss with some dressing. Enjoy!
    • ½ pomegranate
    • 10 g mint

    Deseed pomegranate and add pomegranate seeds, pulled chicken, and mint to salad. Mix and toss with some dressing. Enjoy!

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