Watercress, Mango and Chicken Salad – Lunch

Preparation: 10 mins Cooking: 2 mins Serves: 4
Watercress, Mango and Chicken Salad – Lunch


  • 150g/5oz asparagus tips
  • 1 mango, peeled and stoned
  • 100g/4oz red grapes
  • 350g/12oz cooked chicken breast
  • 1 (85g) bag watercress
  • 45ml/3 tbsp pumpkin seeds
  • For the dressing:
  • zest and juice 1 orange
  • 2.5ml/1/2 tsp dried chilli flakes
  • 5ml/1 tsp honey
  • salt and freshly ground black pepper


Cook the asparagus tips in boiling  water for 2 mins. Drain and refresh in cold water. Thinly slice the mango flesh and halve the grapes. Cut or tear the chicken into bite sized pieces.

Place the asparagus. mango, grapes and chicken in a serving bowl. Add the watercress and pumpkin seeds.

Place all the dressing ingredients together in a bowl and whisk together with a fork. Drizzle the dressing over the salad and lightly toss to mix. Serve straight away.

Fat: 8.9g Saturated Fat: 2.2g Carbohydrate: 18.2g Protein: 31.7g Fibre: 3.3g Salt: 0.17g

Comments (1)

1. Posted February 23, 2012 by Prince

Good Recipe htalehy as well as delicious, mango and chicken combination is great and this dish will combine the nutritional benefits of mango and chicken.Thanks for the recipe.

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