Like I mentioned earlier, I'm on a fitness drive, and you would find salads frequent my blogging space. This is one salad just in before the last batch of mangoes go out of stores. Beautiful combination of two salad elements with majority fans, Chicken and Mango.
Not to forget the asparagus, packed with nutrients from Vitamin A, C, E and K to folate and fiber. Its a brain booster packed with antioxidants and is a natural diuretic, which takes the nutritional equation of this salad to another level.
The Mango and orange juice play the perfect Sweet-sour melody to your taste buds. So go one try this combo as an appetizer or as a meal by itself and enjoy guilt free indulgence.
Ingredients
- Chicken breast- 300 gms (cut into stips)
- Ginger-garlic paste- 1 tsp
- Soya sauce- 1 tsp
- Potato- 1 large
- Asparagus- 120gms
- Mango- 1 peeled and sliced.
- Lettuce- 2 handfuls (torn)
- Fresh mint leaves- a handful
- For the dressing:-
- Orange zest- 1/2 tsp
- Orange juice- 3-4 tbsp
- Mustard paste- 1 tsp
- Honey- 1 tsp
- Olive oil-2 tsp
- Salt and pepper to taste.
Directions
- 1Take chicken strips in a bowl, add salt-pepper, soya sauce and ginger-garlic paste and mix. Allow to marinate for 10 mins. Heat oil in a pan, and stir fry the chicken strips till done. Keep aside.
- 2Boil water in a pan, add the potatoes and mint. Cook for 15-20 mins, add the asparagus and switch off the flame. Allow the asparagus to blanch for 5 mins. Drain and cut the potatoes into medium cubes. Slice the asparagus into two inch julienne.
- For the dressing:-
- 1Mix the orange zest, orange juice, mustard, honey and olive oil in a large mixing bowl, then add salt and pepper. Adjust the salt and pepper as per taste.
- 2Mix the chicken, asparagus, mango, potatoes and torn lettuce leaves and toss it gently. Garnish with mint leaves. Ready to serve!
