Chicken, black bean and mango salad

Author: Caroline Trickey - BSc (Physiology and Biochemistry), BNutrDiet

Photographer: Vanessa Levis

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This high-protein salad is full of fresh tropical flavours, low in calories and dairy and gluten free!

Serves: 4

Time to make: 15 mins

Hands-on time: 15 mins

Ingredients

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400g can black beans, drained, rinsed
1 small red onion or 2 shallots, sliced
1 small red capsicum, diced
1 bunch fresh coriandercilantroX, leaves and stems finely chopped, plus leaves for garnishing
½ bunch fresh mint, leaves picked and finely sliced
¼ cup lime juice
300g cooked chicken
1 large mango, sliced
120g baby spinach and/or rocketarugulaX leaves

Instructions

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1 Combine the black beans, the onion, capsicum, coriander and mint in a large mixing bowl. Add lime juice, 1 tablespoon of extra- virgin olive oil and stir through to evenly coat.

2 When ready to serve the salad, gently stir the chicken, mango and the spinach leaves through and garnish with remaining coriander leaves.

HFG tip

If you’re not a mango fan or they aren’t in season, swap it out in this salad for avocado & cherry tomatoes.

Nutrition Info (per serve)

Calories 321 cal

Kilojoules 1348 kJ

Protein 29.6 g

Total fat 9.6 g

Saturated fat 1.8 g

Carbohydrates 26.8 g

Sugar 16.5 g

Dietary fibre 10.1 g

Sodium 198 mg

Calcium 106 mg

Iron 4.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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