Warm carrot, mango and chicken salad

 Cooking 15 minutes
 Preparation 15 minutes
 4 servings

Ingredients

  • 75 mL (1/3 cup) of olive oil
  • 1/2 lemon juice
  • 5 mL (1 teaspoon) ground ginger
  • 5 mL (1 teaspoon) ground cumin
  • To taste, salt and pepper
  • 2 chicken breasts without skin (530 g)
  • 1 bag of 354 g Florette 100% Carrot fettuccines
  • 1 large red pepper cut into strips
  • 1 mango (not too ripe) peeled and cut into strips
  • 5 mL (1 teaspoon) ground ginger
  • The zest of 1 orange
  • 2 sliced ​​green onions
  • To taste, chopped fresh cilantro

Steps

  1. In a resealable plastic bag, mix 30 mL of oil, lemon juice, ginger and cumin. Add salt and pepper to taste. Add the chicken breasts and coat well. Refrigerate at least 1 hour, ideally 12 hours.
  2. Preheat the oven to 180 ° C (350 ° F).
  3. In a skillet over medium heat, heat 15 mL oil and cook chicken about 7 minutes per side. Set aside on a plate and cover with aluminum foil.
  4. Meanwhile, in the same skillet, heat the rest of the oil over medium heat. Add the carrots, pepper, mango and ginger, then sauté for 8 minutes. Add the orange zest and green onions. Season with salt and pepper to taste, then mix.
  5. When serving, divide vegetables in 4 bowls, garnish with sliced ​​chicken and fresh cilantro.

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