Tandoori-style Salad with Chicken fillet & Mango

Tandoori-style Salad with Chicken fillet & Mango

with coconut-lime dressing

Tags:
Calorie Smart

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

½ sachet(s)

Garam Masala

90 milliliters

Coconut milk

½ piece

Lime

½ piece

Mango

½ piece

Onion

100 g

Chicken fillets

1 piece

Little gem

5 g

Fresh coriander

(May be present Celery)

½ piece

Tomato

20 g

Sunflower seeds

(May be present Sesame, Peanuts, Tree nuts)

1 piece

Garlic

Not included in your delivery

½ tablespoon

Sunflower oil

1 teaspoon

Sugar

½ tablespoon

Red wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2511 kJ
Calories600 kcal
Fat34.5 g
Saturated Fat15.5 g
Carbohydrate36.4 g
Sugar26.2 g
Dietary Fiber8.9 g
Protein33.7 g
Salt0.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Press or mince the garlic. Dice the chicken fillet and transfer to a bowl, along 1/2 tbsp coconut milk per person and garlic. Add the garam masala, then a light drizzle of sunflower oil and season with a pinch of salt. Mix well to combine, then cover with aluminium foil and transfer to the fridge to marinate.

2

Slice the onion into thin half rings. In a bowl, mix the red wine vinegar with the sugar. Add the onion and season with salt and pepper to taste. Mix everything together and set aside, stirring occasionally so the flavours can sink in. Peel and cut the mango into strips. Cut the tomato into wedges. Zest and juice the lime.

3

Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 1 - 2 minutes on each side. Lower the heat and fry the chicken for 3 - 4 minutes, or until cooked through. In the meantime, make the dressing. In a tall container, add the rest of the coconut milk, cilantro, lime juice and zest. Use an immersion blender to process into a smooth dressing. Season with salt and pepper to taste. 

4

Roughly shred the little gem and serve on plates. Top with the tomato, mango, pickled onion, and chicken. Drizzle with the coconut-lime dressing and garnish with the sunflower seeds.