Chicken salad with av­o­cado and mango

Friday - - GOOD FOOD -

Prep time 10 mins Cook­ing time 40 mins Serves 4 2 large chicken breasts 4 sprigs tar­ragon 1 tbsp olive oil 1 small red onion, finely chopped 1 tbsp cumin pow­der 1/2 cup may­on­naise, plus ex­tra for driz­zling 400g let­tuce, washed, dried and chopped 1 medium mango, peeled and cut into thin wedges 1 av­o­cado 50g wal­nuts

1 Place chicken a saucepan with just enough wa­ter to cover it. Add tar­ragon and cook on medium heat un­til chicken is done, about 40 min­utes. Set chicken aside to cool in its poach­ing liq­uid. Once cool, re­move chicken, skin it and cut di­ag­o­nally.

2 Heat oil in a fry­ing pan over medium heat. Add onion. Cook for 3-4 min­utes. Re­move from heat and add cumin pow­der and may­on­naise.

3 Place let­tuce in a large bowl. Peel and slice av­o­cado and place on let­tuce, along with sliced chicken, mango and wal­nuts. Driz­zle with may­on­naise. Sea­son and serve im­me­di­ately.

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