Fresh Mango and Chicken Salad.
4 mangoes cut into slices
500g chicken breasts cubed
olive oil
baby spinach
1 can of cannellini beans drained
1 red onion, thinly sliced
dressing
avocado
olive oil
lemon juice
mayonnaise
- Coat chicken pieces lightly in olive oil and place in large inner pot and cook till brown.
- In small inner pot, toss baby spinach, cannellini beans and red onion and top with fresh mangoes and grilled chicken.
- Refrigerate pot for 2 hours, lid on.
- Transfer pot to Ecopot, lid on.
HINT … Dress with combination of avocado, olive oil, lemon juice and mayonnaise.
