Shredded chicken salad with mango dressing

Shredded chicken salad with mango dressing

Based on 24 ratings

Difficulty

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

Ingredients

Servings:-4+
2  
chicken breast
1  
mango (divided)
1  
radicchio
1  
red onion
1  
cucumber
1  
avocado
1  
bell pepper (yellow)
200 g 
cherry tomatoes
1  
chili
300 g 
yogurt
1  
lemon (juice)
1  
pomegranate
20 g 
mint
salt
pepper
Metric
Imperial
  • 2  chicken breast
  • 1  mango (divided)
  • 1  radicchio
  • 1  red onion
  • 1  cucumber
  • 1  avocado
  • 1  bell pepper (yellow)
  • 200 g cherry tomatoes
  • 1  chili
  • 300 g yogurt
  • 1  lemon (juice)
  • 1  pomegranate
  • 20 g mint
  • salt
  • pepper

Utensils

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

Enjoy with

Watermelon-ginger spritzer
A tart, refreshing drink like this is the perfect addition to this creamy and fruity chicken salad.

Nutrition per serving

Cal
461
Protein
29g
Fat
22g
Carb
34g

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.
  • 1 radicchio
  • 1 red onion
  • 1 cucumber
  • 1 avocado
  • 1 bell pepper
  • ½ mango
  • 200 cherry tomatoes
  • 1 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.
  • 2 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.
  • ½ mango
  • 300 yogurt
  • 1 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!
  • 1 pomegranate
  • 20 mint

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