Chicken and mango salad with pomegranate dressing
Made with simple fresh summer flavours, this chicken and mango salad is perfect for a light dinner on those hot evenings or as an accompaniment to a main meal.
Chicken and mango salad with pomegranate dressing. Photo: Nicole Avery
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- 2 chicken breasts
- 3 tbsp. coconut oil
- 120 grams rocket leaves
- 1 mango
- 1 pomegranate
- ½ cup mint leaves
- ¼ cup pomegranate seeds
- 1 tsp. cup apple cider vinegar
- 1 tsp. olive oil
- Salt and pepper to taste
For the salad:
Slice chicken breasts into approx. 4 thin pieces, so they will cook evenly. Heat oil in a large frying pan and cook the breasts for 4-5 minutes each side or until golden.
Remove the chicken from the pan and allow it to cool to a temperature you can handle. Using a couple of forks shred the chicken into strips.
Arrange the rocket on a platter so it can be presented to the table on this dish. Then add the shredded chicken. Thinly slice the mango and place on top of the chicken.
Cut the pomegranate in half and hold over bowl. With a wooden spoon, hit the skin side of the pomegranate multiple times. It will take a few whacks before the pips fall out, but keep going, as they will eventually drop. Do this to both halves of the pomegranate. Set aside ½ cups of the pomegranate pips and sprinkle the rest onto the salad. Tear the mint leaves and sprinkle on top.
For the dressing:
With the ¼ cup pomegranate pips set aside, place them in a mortar and pestle and squeeze the juice out of them. Strain the juice as you pour the juice into a small bowl. Add the apple cider vinegar, olive oil, salt and whisk together. Drizzle the dressing over the salad and serve immediately.
Nicole is a Melbourne mum to five beautiful kids aged four to 15. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.