Receta Summer Salad Of Grilled Chicken, Spinach And Mango

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Ingredientes

Cost per recipe $14.31 view details

Direcciones

  1. Slice the tomatoes in half lengthways, and top with sliced basil, mint, salt, pepper and sugar. Bake at 160c. for 2 hrs, till dry and slightly shrivelled.
  2. In a large jug, whisk together all the dressing ingredients till emulsified
  3. (thickened).
  4. Marinate the chicken in 1/2 c. of dressing, reserving the remainder for later. Allow the chicken to marinate for 1 hour minimum (or possibly up to 4 hrs).
  5. Heat a non-stick grill pan and cook the chicken fillets over a high heat till cooked through, 2-3 min on each side. Transfer the cooked fillets to a plate and keep hot.
  6. Steam, microwave or possibly boil the asparagus till tender then refresh under cool water.
  7. Halve the avocado, peel off the skin and fan the flesh. Slice the spring onions into diagonal slices and thinly slice the mushrooms. Dice the mango flesh.
  8. To make the salad, place the well washed spinach leaves in a large bowl and add in the blanched asparagus, sliced spring onions, mushrooms and roasted tomatoes, cut into quarters. Add in the reserved dressing and toss thoroughly to coat all the vegetables.
  9. Divide the salad proportionately amongst individual plates and add in some mango cubes and slices of avocado. Top with 2 fillets of chicken, and a generous sprinkling of nut medley. Serve immediately.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1577g
Calories 1029  
Calories from Fat 531 52%
Total Fat 60.87g 76%
Saturated Fat 7.58g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1999mg 83%
Potassium 3670mg 105%
Total Carbs 119.03g 32%
Dietary Fiber 29.0g 97%
Sugars 77.46g 52%
Protein 21.06g 34%
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