Smoked Chicken, Mango and Avocado Salad
Photography by Aaron McLean.
This light, refreshing salad is the perfect combination of flavours and textures. Great served for lunch or a light dinner.
Serves: 6
INGREDIENTS
1 smoked double chicken breast, sliced
300 grams green beans, stem end trimmed
100 grams snow peas
½ small telegraph cucumber, sliced on the diagonal
3 avocados, peeled and halved
1 mango, peeled and diced
2 tablespoons finely chopped red onion
½ cup walnut pieces, roasted
Dressing
3 tablespoons olive oil
2 teaspoons lemon juice or white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon honey
sea salt and freshly ground pepper
To serve
salad leaves (optional)
METHOD
Cook the beans then the snow peas in boiling salted water until tender. Drain and refresh in cold water. Dry on kitchen towels.
Dressing: Whisk all the ingredients together and season.
Toss the beans, snow peas and cucumber with a spoonful of the dressing and arrange on plates. Add the mango, red onion and walnuts to the remaining dressing. Place half an avocado on each plate and put the smoked chicken in the cavity. Spoon over the remaining dressing and serve with salad leaves if desired.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.