Chicken & mango salad

Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Smoked chicken breast from local supplier holy smoke tossed in a substantial salad with mango, pearl barley and marinated feta cheese

Gluten friendly option - pearl barley is replaced with red rice
1. Place pearl barley in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender but still firm. Drain and rinse.

2. Trim and slice sugar snap peas, celery, mango (see product spotlight) and chicken breast (see notes).

3. Arrange lettuce leaves on a large platter and top with prepared ingredients, barley, marinated feta cheese and crushed (or chopped) walnuts.

4. Drizzle salad with olive oil and vinegar to taste (see notes) and season with salt and pepper. Serve at the table.

NOTES
Serve salad ingredients in individual bowls or separated on a large platter for everyone to assemble their own salad at the table if preferred. 

If the kids don’t appreciate the grains, replace or add in some pasta and pesto or other favourite sauce.
We dressed the salad with 3 tbsp olive oil, 1 1/2 tbsp red wine vinegar, salt and pepper.
Gluten friendly option - pearl barley is replaced with red rice. Cook according to recipe instructions or until tender but still firm.
PEARL BARLEY, 1 packet (150g)
SUGAR SNAP PEAS, 1/2 packet (125g) *
CELERY, 2 sticks
MANGO, 1
SMOKED CHICKEN BREAST, 1 packet (250g)
BABY BEET & LEAVES, 1 bag (180g)
MARINATED FETA CHEESE 1/2 tub *
WALNUTS, 1 packet (60g)

FROM YOUR PANTRY
olive oil, salt, pepper, red wine vinegar