Smoked Chicken, Mango and Avocado Salad
Photography Aaron McLean.
This light, refreshing salad is the perfect combination of flavours and textures. Great served for lunch or a light dinner.
Serves: 6
INGREDIENTS
1 smoked double chicken breast, sliced
300 grams green beans, stem end trimmed
100 grams snow peas
½ small telegraph cucumber, sliced on the diagonal
3 avocados, peeled and halved
1 mango, peeled and diced
2 tablespoons finely chopped red onion
½ cup walnut pieces, roasted
Dressing
3 tablespoons olive oil
2 teaspoons lemon juice or white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon honey
sea salt and freshly ground pepper
To serve
salad leaves (optional)
METHOD
Cook the beans then the snow peas in boiling salted water until tender. Drain and refresh in cold water. Dry on kitchen towels.
Dressing: Whisk all the ingredients together and season.
Toss the beans, snow peas and cucumber with a spoonful of the dressing and arrange on plates. Add the mango, red onion and walnuts to the remaining dressing. Place half an avocado on each plate and put the smoked chicken in the cavity. Spoon over the remaining dressing and serve with salad leaves if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.