Sticky Mango Chicken

By

The spinach and mango salad that accompanies this dish, is one of my favourite ever salads. I love the combination of baby spinach, fresh mango and dried cranberries.  If I am making it for adults or older children, I also like to add toasted pine nuts.

Mango Chicken
Prep
1 hour including marinating
Cook
9 minutes
Best for
Serves
2-4

Ingredients

  • 2 chicken breast cut in half

    Marinade and Sauce
  • 2 tbsp mango chutney
  • 1 tbsp dark brown sugar
  • Juice of ½ lime
  • 1 tsp soy sauce
  • Freshly ground black pepper

    Spinach and Mango Salad
  • 100g spinach carefully washed
  • ½ large mango, peeled and chopped
  • 40g dried cranberries
  • 1 ½ tbsp toasted pine nuts (optional)

    Dressing
  • 3 tbsp vegetable oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • salt and freshly ground black pepper

Conversion chart

Method

  1. Mix together the mango chutney, sugar, lime juice, soy sauce and pepper. 
  2. Pour this over the chicken and leave to marinate for at least one hour, turning occasionally.
  3. Pre-heat the grill to medium high. 
  4. Drain the marinade from the chicken and reserve,
  5. Place the chicken on a baking tray and grill for about 6 minutes.
  6. Take the chicken out of the grill and spoon over a little of the sauce, then continue to cook for about 3 minutes or until the chicken is turning golden and cooked through.
  7. Meanwhile, mix together all the ingredients for the salad dressing.  In a bowl, combine the spinach, mango and cranberries and toss with the dressing.
  8. Sprinkle toasted pine nuts on top (if using)

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