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Mango and Avocado Chicken Salad

1/2 cup golden raisins
1/4 cup orange juice
1/2 cup bottled mayonnaise
1/4 cup mango chutney
3/4 cup shredded coconut
1 tablespoon chopped fresh cilantro
1 large avocado
1 large mango
1 large banana
juice half lemon
4 chicken breast fillets

Combine orange juice and raisins. Heat in microwave 3 minutes on high, (or bring to a boil over heat). Cool. Combine with mayonnaise, coconut, and mango chutney. Refrigerate several hours or overnight. Dressing will thicken. When ready to use, thin with extra orange juice if required. Poach chicken breast fillets, or microwave by placing on plate in single layer. Sprinkle with 1/4 cup water. Cover with plastic film and microwave till just cooked through. Cool whilst still wrapped in plastic. This keeps them very moist.

To assemble, slice chicken crossways into strips. Place in large bowl. Combine lemon juice with 1/2 cup water in a smaller bowl. Slice banana thickly into lemon water and toss to coat. Remove with slotted spoon and add to chicken. Repeat with avocado. Slice mango and add to chicken. Add cilantro last then spoon dressing over. Toss gently to combine and coat with dressing - careful not to break the soft ingredients. To serve, place on platter and arrange attractively. Always a HUGE hit.

Yield: 6 Main Course Size Servings

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