I made a pretty tasty salad last week and thought I would share it. The dressing is the winning element.... from an unlikely combination.
Mango and Coriander Chicken
2 ppl
Time: 30 mins all up
Time: 30 mins all up
Ingredients
- 2 small chicken breasts
- 2 tbsp coconut oil
- 1 tbsp fresh ground chili
- 1/2 cup coconut flakes
- 1/2 avocado
- Big handful of mixed tomatoes, chopped in half.
- handful mixed leaves (whatever you fancy)
- 1 small bunch coriander
- 1/2 mango, diced.
- 1/2 red onion, finely chopped.
Method:
- Mix together 1 tbsp coconut oil with the fresh chili. Roll the chicken in the mixture then roll it in the fresh coconut.
- Put this in an oven proof dish and bake for around 20 minutes.
- Mix together half the fresh coriander with the tomatoes, onion and the avocado.
- In a blender mix the mango with 1 tsbp of coconut oil and a nice handful of coriander, a dash of salt n pepper too, blitz it..
- Drizzle this over the tomato salad and give it a toss. Plate up the mixed leaves then top with salad and the baked chicken, sliced.
- Serve and let your taste buds be delighted.
K x
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