CHICKEN, MANGO & PINEAPPLE BUDDHA BOWL

ingredients

2 large chicken fillets

100g Forest Feast Preda Mango, chopped

100g pineapple rings

100g spinach

250g of beetroot, chopped

100g of chickpeas

100g butternut squash spirals

50g of shredded red cabbage

1 lime

1 garlic clove, crushed

1 shallot, diced

1 tbsp of mint & coriander

15g of Dijon mustard

60ml white wine vinegar

120ml Olive oil

method
1.
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil.
2.
Add the chopped Preda Mango and the lime juice & cook for a few more minutes.
3.
Grill or bake pineapple rings until golden.
4.
Toss the spinach in a large bowl with the chickpeas, mango and beetroot.
5.
Top with the butternut squash spirals, red cabbage, warm chicken and pineapple rings.
6.
Mix together the garlic, shallot, mint & coriander, Dijon mustard, white wine vinegar & remaining olive oil to make a dressing.
7.
Drizzle over the salad.
8.
Add potato wedges as an optional side.
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Product in use

Preda Fair Trade Mango

Sourced solely from the Preda Fair Trade Organisation in the Philippines, our Carabao variety mango helps to guarantee a fair price and a better future for our growers and producers. 30g dried Fruit equates to one of your five-a-day
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