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Jacquelyn Cottam
September 17, 2020

Chicken & Mango Salad

Visva Lawrence, Chef at Ryman Healthcare's Weary Dunlop village, knows that fresh, nutritious food is the way to a guest's heart. Chef Lawrence's recipes feature seasonal Victorian produce and freshly picked garnishes from the village kitchen herb garden. The combination never fails to delight.

 

Summertime-entertaining

 

 

INGREDIENTS
1/2 chicken breast 

50g pickled carrot

1/4 cucumber, sliced

1/4 small spanish onion, sliced
50g salad mix, washed 

1/2 mango, sliced

1 tsp pepper

2 tsp oil

 

DRESSING
1/4 cup mayo

2 tsp mild curry powder

1/4 piece of mango

2 tsp lemon juice

Salt & pepper

 

METHOD
1. Marinate the chicken with the lemon pepper and oil for about 15 minutes.
2. Place all the dressing ingredients in a food processor and blend them well, season and set aside.
3. Place all the salad ingredients except the chicken in a bowl and add the dressing. Place the salad on a plate. 
4. Grill the chicken and place it on the salad just before serving. 

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