Green Goddess Chicken & Mango Summer Salad
In this recipe
Tegel Free Range Meal Maker Sliced Cajun 260g
Ingredients
Green Goddess Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 cup fresh parsley leaves
- ½ fresh mint leaves, plus extra to garnish
- 2 Tbsp finely chopped chives
- 2 Tbsp freshly squeezed lemon juice
- 1 clove garlic
- ½ tsp dried dill (optional)
- ½ tsp fine salt
Salad
- Tegel Free Range Meal Maker Sliced Cajun 260g
- 1 cup red onion, thinly sliced
- 2 Tbsp white vinegar
- 1 fresh mango, peeled and thinly sliced
- 4 cups baby salad leaves
- 100g crumbled feta cheese
Method
1. For the dressing, add all of the ingredients to a nutribullet or mini food processor along with ½ tsp fine salt. Blitz together until smooth and creamy. Set aside to serve.
2. For the salad, prep the onion and add to a small bowl along with the vinegar and a pinch of salt. Toss together and set aside to pickle for 20 minutes. Drain the onion before using. Meanwhile, prepare the mango.
3. To assemble, scatter the salad leaves over a serving platter. Arrange over the mango, sliced cajun chicken, pickled onion and feta cheese. Drizzle over half of the salad dressing.
4. Garnish with extra mint leaves, if desired.
*Tip This dressing is a great way to use up herbs from your garden - try using coriander instead of parsley, or basil instead of mint.
