The recipe calls for the chicken to be cooked in stock to make it very tender and moist.
If you want to make this a really quick dish you could just buy ready cooked chicken breasts.
Chicken breast fillets (we used one per person if eating as a main dish but reduced this if eating as an accompaniment)
300ml chicken stock
4 spring onions, trimmed and sliced
2 baby gem lettuces
Cherry tomatoes, halved
1/2 fennel, sliced
1 large mango, peeled, stoned and sliced
4 tbsps fat free Greek style yoghurt
2 tbsps chopped fresh mint
2 tbsps lemon juice
2 tsp clear honey
- If cooking your own chicken, put the chicken and stock in a pan. Heat until simmering, then cover and cook for 20 minutes. Drain, leave to cool, then cut into bite-sized pieces.
- Halve the cucumber lengthways, scoop out the seeds with a teaspoon and then slice into crescents.
- Add the cucumber, spring onions, lettuce, mango, cherry tomatoes, fennel and chicken pieces to a large serving dish.
- Mix the yoghurt with the mint, lemon juice and honey and drizzle over the salad. Season and serve with crusty bread.
It was absolutely delicious and having tried it once last weekend for lunch, we've already had it again, as a BBQ accompaniment.
It just makes salad really interesting.