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  1. Home
  2. Food

Chicken, mango and prosciutto salad

Dinner doesn't come easier or tastier than this. - by Sarah Mayoh
  • 04 Mar 2020
Chicken, mango and prosciutto salad
Rob Palmer
Prep: 15 Minutes - Cook: 15 Minutes - Serves 6
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Ingredients

3 skinless chicken breasts, trimmed, halved horizontally

⅓ cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 Tbsp white wine vinegar

1 tsp dijon mustard

3 baby gem lettuce, leaves separated or torn

2 small lebanese cucumbers, sliced

250g baby tomatoes, halved

2 small ripe mangoes, sliced

12 thin slices prosciutto

100g goat's cheese, crumbled

¼ cup almonds, toasted, roughly chopped

Zest of 1 lemon

Dehydrated raspberry powder (optional), baby basil and small mint leaves, charred bread, to serve

Method

  1. Place chicken and half of the oil in a large snap-lock bag. Season and rub to coat. 

  2. Heat a large chargrill pan or barbecue grill on high and cook chicken for 3-4 minutes each side (in batches if necessary), or until lightly charred. Set chicken aside on a plate loosely covered with foil to rest for 10 minutes. Thickly slice chicken. 

  3. Meanwhile, put remaining oil, vinegar and mustard in a screw-top jar. Season and shake well to combine.

  4. On a large platter arrange lettuce, cucumber, tomatoes and mango. Drizzle with half the dressing and toss to coat. Top with prosciutto, chicken and goat's cheese. Drizzle with remaining dressing and sprinkle with almonds, lemon zest and raspberry powder, if using. Top salad with basil and mint leaves. Serve with charred bread. 

WATCH: After another salad recipe? Try this warm salad of chorizo and summer greens

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