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Chicken, Bean and Mango Salad

Recipe posted on: 3 August 2010

Chicken, Bean and Mango Salad

Recipe information

Serves: 4
Prep time: 35 minutes
Cook time: 15 minutes

Recipe nutrition

Calories: xx
Carbs: xx grams
Protein: xx grams
Fat: xx grams

This recipe is fresh, light and very easy to prepare and is very high in dietary fibre, relatively low in fat and is full of antioxidants, vitamins and minerals. You can substitute prawns instead of the chicken if desired.


  • 12 potatoes
  • 500g green beans
  • 1 small avocado, seeded, peeled and cut into 2cm pieces
  • 1 small mango, peeled and cut into 2cm pieces
  • 1/2 poached chicken
  • 1 bunch rocket, shredded
  • 1 bunch baby spinach leaves
  • 2 Tbsp coriander leaves
  • 1 Tspn extra virgin olive oil
  • 1 Tspn lemon juice


  1. Cook potatoes uncovered, in simmering hot water until they are tender.
  2. Drain the potatoes, let them cool and then cut into small pieces (about 2cm).
  3. Cook the peas in simmering hot water until they are tender (about 3 minutes).
  4. Drain the peas, set them aside and let them cool.
  5. Combine potatoes and beans.
  6. Div id the potatoes and beans among the 4 plates.
  7. Top with the avocado and mango.
  8. Toss the rocket, baby spinach, coriander with the olive oil and lemon and season to taste with salt.
  9. Add the salad to each plate in equal portions.
  10. Remove the skin from the chicken and shred it into small pieces.
  11. Place the chicken into the centre of the salad.

This is a light, tasty recipe, perfect for a summer lunch.

  Nutrition Information Amount % Daily
Calories 834 41.7%
Calories from fat 126 15.1%
Total fat 14 g 21.8%
Saturated fat 2.7 g 14.1%
Cholesterol 116 mg 38.9%
Sodium 152 mg 6.3%
Carbohydrate 123 g 54.7%
Dietary fibre 24.1 g 80.3%
Sugars 17.3 g n/a
Protein 58.1 g 38.7%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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