Shredded chicken salad with mango dressing

Step 1/4

• ½ radicchio
• ½ red onion
• ½ cucumber
• ½ avocado
• ½ bell pepper
• ¼ mango
• 100 g cherry tomatoes
• ½ chili
• salt
• pepper

• oven
• large bowl
• cutting board
• knife

Preheat oven to 90°C/195°F. Cut radicchio and onion into strips, dice cucumber, avocado, bell pepper, and half of the mango. Halve cherry tomatoes. Add everything to a large bowl along with chopped chili. Season with salt and pepper. Set aside.

Step 2/4

• 1 chicken breast
• salt
• pepper

• ovenproof frying pan

Season chicken with salt and pepper and place in an ovenproof frying pan. Bake in the oven for approx. 20 min. at 90°C/195°F. Let slightly cool down, then shred using two forks.

Step 3/4

• ¼ mango
• 150 g yogurt
• ½ lemon
• salt
• pepper

• measuring cup
• hand blender
• citrus press

For the dressing, add remaining mango, yogurt, and lemon juice to a measuring cup and blend until smooth. Season with salt and pepper.

Step 4/4

• ½ pomegranate
• 10 g mint

Deseed pomegranate and add pomegranate seeds, pulled chicken, and mint to salad. Mix and toss with some dressing. Enjoy!

Enjoy your meal!