Make it a platter of tropical splendour all topped off with zesty mayo!
4 orange slices
¼ cup fresh herbs
500 g skinless chicken breast, trimmed of fat
50 g (2 cups) mixed salad leaves
2 large mangoes, peeled, thinly sliced or 400g drained sliced mangoes in juice
2 x 120 g avocados, peeled, thinly sliced
2 Lebanese cucumbers, peeled into ribbons, using a vegetable peeler
½ red onion, cut into thin slivers
1 L (4 cups) water
Orange and dill dressing
4 Tbsp 97% fat-free mayonnaise or gluten-free mayonnaise
2 Tbsp freshly squeezed orange juice
2 tsp finely grated orange zest
2 Tbsp chopped dill
Freshly ground black pepper, to season
- Put water, orange slices, herbs and peppercorns in a large frying pan over a medium heat. Bring to a gentle simmer. Add chicken (water should just cover chicken) and cook, turning occasionally, for 8-10 minutes or until chicken is just cooked through. Transfer to a chopping board and set aside for 5 minutes to rest. Slice chicken diagonally and set aside.
- Put salad leaves, mango, avocado, cucumber and onion in a medium bowl. Toss to combine.
- To make orange and dill dressing, put mayonnaise, orange juice, zest and dill in a small bowl. Season with pepper and whisk to combine.
- Add chicken and dressing to salad. Toss gently to combine. Serve.