Chef: 

Ann-Sophie

15 minutes

Easy

4 servings

Super Simple Chicken Mango & Pomegranate Salad

For a long time, I struggled to eat healthy and nutritious meals. A big reason for that was that I found salads boring and flavorless. And the salads that I did find delicious were either super calorie rich or complicated to make. This chicken, mango and pomegranate salad is neither flavorless nor complicated to make.


Thanks to its all-natural ingredients and low-calorie dressing (the dressing is usually the calorie culprit in a salad), it’s both delicious and healthy. And as a bonus: it’s quick and easy to make and doesn’t require too many ingredients.


It’s perfect for a light and quick lunch and can easily be made the night before so that you can take a nutritious lunch to work with you the next day. I love this salad, especially in the warm summer months, and it often sneaks its way back onto my weekly menu.

Ingredients

(serves 4 people)


For the Salad:


  • 500g of chicken tenderloin or chicken breast


  • 1 crop of frisee (lettuce)


  • 2 fresh mangos


  • 2 pomegranates


  • 1 medium-sized red onion


  • 100g of roasted cashew nuts


  • Extra virgin olive oil



For the Dressing:


  • 10cl of sushi vinegar (or rice vinegar)


  • 10cl of peanut oil (or another nut oil)


  • Black pepper


  • Salt


How to Prepare

  1. Cut you chicken into small pieces or strips. Season with a pinch of black pepper.

  2. In a pan, heat a dash of olive oil and cook the chicken on medium to high heat, until it has a golden-brown crust. Remove the pan from the heat and set aside.

  3. Wash your lettuce and shred. Cut your mangos into small square pieces and cut your pomegranates and remove the seeds. Lastly, cut your red onion into ‘half-moons’.

  4. In a large salad bowl, add the chicken, the lettuce, the mangos, the pomegranate seeds, the red onion and the roasted cashew nuts.

  5. In a dressing shaker or a small bowl, mix the sushi vinegar and peanut oil together. Season with black pepper and a pinch of salt.

  6. Pour the dressing over the salad and mix everything together gently.

If you intend on serving your salad at later time or to take your salad with you the next day, store the dressing separately. Drizzle the dressing on at the time of serving or eating the salad otherwise the salad will get soggy.

Recipe Information

Cuisine:

Thai

Course:

Lunch

Type of Dish:

Salad

Method:

Stove

10 minutes

Preparation time:

Cooking time:

5 minutes

Total Time: 

15 minutes

Dietary Wishes

Low-Carb:

true

Low-Fat:

true

Vegetarian: 

More Food for Thought...

salad_header_webres_edited.jpg

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Xo's - Ann-Sophie

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