Mango Chicken Salad
Serves: 6
Prep time: 20 minutes + cooling time
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 3 sweet potatoes, cut into small cubes
- 3 tablespoons olive oil
- 2 teaspoons of cumin
- 500 grams chicken breast, sliced thinly
- Pinch of pepper
- 2 cups spinach
- 1 small red onion, diced
- 100 grams feta, crumbled
- ⅓ cup pine nuts, toasted
- 1 mango, sliced
- 1 avocado, sliced
Dressing:
- 1 mango
- 1 tablespoon olive oil
- 2 limes, juiced
- 1 tablespoon water
- Pinch of chilli powder (optional)
Method:
- PLACE sweet potatoes on baking tray with 2 tablespoons of olive oil and half of the cumin.
- BAKE for 30 minutes or until soft. Set aside to cool.
- TOSS sliced chicken with olive oil, black pepper and remaining cumin.
- HEAT remaining olive oil in a pan over medium heat and fry chicken until cooked through, about 10 minutes. Set aside.
- TOAST pine nuts in pan over medium heat until golden. Set aside.
- PLACE all dressing ingredients into a blender and blend until smooth.
- ADD spinach, red onion, feta, pine nuts, sliced mango and avocado to large salad bowl. Top with the cooked chicken.
- DRIZZLE salad with desired amount of dressing before serving.
- STORE remaining salad dressing in the fridge in an airtight container for up to 5 days.
What's Great About It:
This colourful salad is perfect for the festive season and makes a great main meal or lunch. The pine nuts give it a lovely crunch and the avocado and dressing pair together perfectly with the sweet potato. With three different coloured fruit and veggies you are sure to get a range of nutrients!
