CHICKEN, MANGO & PINEAPPLE BUDDHA BOWL
2 large chicken fillets
100g Forest Feast Preda Mango, chopped
100g pineapple rings
250g of beetroot, chopped
100g of chickpeas
100g butternut squash spirals
50g of shredded red cabbage
1 garlic clove, crushed
1 shallot, diced
1 tbsp of mint & coriander
15g of Dijon mustard
60ml white wine vinegar
120ml Olive oil
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil.
Add the chopped Preda Mango and the lime juice & cook for a few more minutes.
Grill or bake pineapple rings until golden.
Toss the spinach in a large bowl with the chickpeas, mango and beetroot.
Top with the butternut squash spirals, red cabbage, warm chicken and pineapple rings.
Mix together the garlic, shallot, mint & coriander, Dijon mustard, white wine vinegar & remaining olive oil to make a dressing.
Drizzle over the salad.
Add potato wedges as an optional side.
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