Healthy Diet Recipes: Shredded Cumin Chicken With Mango and Chilli Salad

Healthy Diet Recipes: Shredded Cumin Chicken With Mango and Chilli Salad

This is a really tasty way to incorporate a rainbow of vegetables into lunch without it feeling too virtuous. Cooking chicken this way makes it soft and juicy, the perfect savoury balance for the sweet spicy salad. For a slight variation, try replacing the cabbage with Chinese leaf.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Chicken, Easy Recipes, Poultry, Salads
Servings 2
Calories 456.4 kcal

Ingredients
  

  • #For the Chicken#
  • 2 medium free-range boneless, skinless chicken breasts (approx. 300g)
  • 100% mild and light olive oil spray
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • Pinch of flaked sea salt, such as Maldon
  • Freshly ground black pepper
  • #For the Salad#
  • 150g white cabbage, core removed
  • 75g radishes, sliced
  • ½ small red onion, cut into half moons
  • ½ small ripe mango, cut into thin slices
  • 1 red chilli, seeds removed, finely chopped
  • About 10 fresh mint leaves
  • ½ medium avocado, peeled and sliced into strips
  • 1 lime

Instructions
 

  • Place each chicken breast between two sheets of cling film on a chopping board and hit firmly with a wooden rolling pin to flatten to just under 1cm thick (don’t worry if holes or tears appear in the chicken).
  • Discard the cling film and place the flattened chicken into a bowl spray lightly with oil and coat well with the spices. Season with salt and pepper.
  • Shred the cabbage very finely with a knife or mandoline, or coarsely grate it. Combine with the other salad ingredients in a bowl and squeeze over the juice of half the lime, cut the remaining half into two wedges to garnish. Mix the lime juice into the salad until the cabbage softens.
  • Heat a medium non-stick frying pan over a medium heat and add the chicken, cooking for 4 minutes. Turn the chicken over and turn the heat to low. Cover with a lid that stops the steam escaping and continue to cook on the lowest heat for 5 more minutes.
  • In the pan use two forks to shred the chicken along the grain, soaking up any juice. Be careful not to scratch the pan!
  • Divide the salad between two plates and top with the chicken and wedges of lime to serve.
Keyword Chicken salad recipes, Diet Recipes, Salad recipes