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High-protein chicken and mango salad
High-protein chicken and mango salad with juicy chicken breast, mango, red cabbage, carrot, lime and coriander – fresh, crunchy and with plenty of protein.
At a glance
Serves 2
Prep time: 15 min
Cooking time: 10 min
Total time: 25 min
Calories: 370 kcal per serving
Protein: 38 g
Fat: 12 g
Carbs: 28 g
Ingredients
300 g chicken breast fillet
1 mango
200 g red cabbage
1 carrot
A few sprigs of fresh coriander
1 tbsp olive oil
Juice of 1 unwaxed lime
1 tbsp olive oil
1 tsp honey
Salt
Method
You’ll need: frying pan · chopping board · knife
Wash the red cabbage, carrot and coriander thoroughly and dry them well. Pat the chicken breast dry.
Cook the chicken breast in a frying pan with olive oil over a medium heat until golden brown and cooked through, and salt it lightly. Leave it to rest briefly, then cut into bite-sized pieces.
Peel the mango and cut the flesh into cubes. Finely shred the red cabbage and cut the carrot into thin strips.
For the dressing, whisk the lime juice, olive oil, honey and salt. Gently toss with the red cabbage, carrot, mango and coriander.
Fold in the sliced chicken and leave the salad to stand briefly. This way the acidity, sweetness and seasoning come together a little better.
To serve, arrange the salad on plates and finish with a little extra coriander and lime juice if needed.
Good to know
Fresh, crunchy and never heavy. The sweet fruit and the tart lime bring the salad to life without overloading it.
Swaps
Chicken breast → turkey breast (similar protein content); mango → papaya (milder, also contains vitamin C); honey → date paste (unrefined sweetness, also provides a little fibre); olive oil → avocado oil (heat-stable, with monounsaturated fatty acids)
Allergens
The recipe is free from gluten, egg and milk. Not every child likes coriander and honey equally, and no honey for babies under one year old; in pregnancy, it's important that the chicken is cooked right through.
