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Serves 2

Chicken and Mango Quinoa Salad

A very tasty chicken salad dish with a lovely tropical feel with the use of fresh mango.


  • 200g chicken
  • 1/2 tsp ground allspice
  • 3/4 tsp paprika
  • 1 red chilli, de-seeded
  • 50g spinach
  • 4 spring onions
  • Small bunch coriander
  • Small bunch fresh mint
  • Juice from 1 lime
  • 1 tsp olive oil
  • 160g bell pepper, cored, chopped into strips
  • 250g cooked quinoa (pre-cooked bag of Merchant Gourmet)
  • 180g fresh mango, chopped
  • 50g avocado, sliced
  • 1 punnet of cress


  • Mix the chicken in a bowl to cover it with the allspice and paprika evenly. Place the chicken under the grill and turn once one side is nicely cooked. Cook until cooked through.
  • Put the chilli, spinach, spring onions, coriander (saving some leaves), mint, lime juice, and olive oil into a food processor and blend until smooth.
  • Put the peppers into a deep frying pan and fry until browning.
  • In a bowl, place in the quinoa, add in the mix from the blender, and mix well. Add salt and pepper to taste.
  • Serve the quinoa mix onto a plate and sprinkle with the mango, avocado, cress, coriander leaves, and cooked peppers.
  • Cut the chicken into strips and add to the top.
  • Kcal: 503
  • Protein: 35g
  • Fats: 13g
  • Carbs: 57g
  • Fibre: 9.1g

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Steve Grant

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