CHICKEN TACOS WITH BLUE CHEESE DRESSING

“I’m a total sucker for crunchy chicken anything. This combo of blue cheese dressing and sweettart mango is one that I’ll be eating all summer.”

Serves 4

EASY

Preparation: 25 minutes Cooking: 20 minutes

Woolworths spicy crumbed mini chicken breast fillets 1 x 500 g pack sea salt and freshly ground black pepper, to taste

Woolworths Slimmer’s Choice wraps

4, chargrilled, for serving

Woolworths prepared mango

1 x 250 g tub, for serving spring onion curls, for serving red onion, sliced, for serving celery curls, for serving chillies 2, sliced, for serving For the blue cheese dressing, mix: good-quality mayonnaise 2T plain full-cream yoghurt ¼ cup Woolworths Danablu blue cheese 100 g, crumbled white wine or apple cider vinegar 2t garlic 1 clove, crushed sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. Bake the chicken according to package instructions. 2 Serve the chicken with the chargrilled wraps, mango, spring onion, red onion, celery, chillies and blue cheese dressing. WINE: Creation Roussanne Viognier 2018

Tacos are my secret weapon in the kitchen. They're great for a fridge cleanout and for feeding a crowd”