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Shredded chicken salad with mango dressing
Ingredients
Utensils
oven, large bowl, cutting board, knife, ovenproof frying pan, measuring cup, hand blender, citrus press
Nutrition per serving
Step 1/4
- 1 radicchio
- 1 red onion
- 1 cucumber
- 1 avocado
- 1 bell pepper
- ½ mango
- 200 g cherry tomatoes
- 1 chili
- salt
- pepper
- oven
- large bowl
- cutting board
- knife
Preheat oven to 90°C/195°F. Cut radicchio and onion into strips, dice cucumber, avocado, bell pepper, and half of the mango. Halve cherry tomatoes. Add everything to a large bowl along with chopped chili. Season with salt and pepper. Set aside.
Step 2/4
- 2 chicken breast
- salt
- pepper
- ovenproof frying pan
Season chicken with salt and pepper and place in an ovenproof frying pan. Bake in the oven for approx. 20 min. at 90°C/195°F. Let slightly cool down, then shred using two forks.
Step 3/4
- ½ mango
- 300 g yogurt
- 1 lemon
- salt
- pepper
- measuring cup
- hand blender
- citrus press
For the dressing, add remaining mango, yogurt, and lemon juice to a measuring cup and blend until smooth. Season with salt and pepper.
Step 4/4
- 1 pomegranate
- 20 g mint
Deseed pomegranate and add pomegranate seeds, pulled chicken, and mint to salad. Mix and toss with some dressing. Enjoy!
Enjoy your meal!