Smoked Chicken, Mango and Avocado Salad
Photography by 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:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!