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Recipe: Chicken and Mango salad in lettuce cups

November 27, 2016 by Shari

This recipe was inspired by the beautiful Carrie from Our Spiced Kitchen. I love this style of meal, placed on the table for all to share. And who doesn’t love to eat with their hands {especially when you’re talking about little ones}. So check out my recipe for chicken and mango salad in lettuce cups that is devoured by adults and children alike. 

You can check out Carrie’s original recipe for mango chicken, avo and lime lettuce wraps packed with fresh mint and coriander, as well as lots of crispy little bits of cucumber, radish and spring onion on instagram.

There is something just so summery and delicious about including a mango or two into your dinner. And I find that wrapping the mango up in a lettuce leaf makes it so much cleaner for my toddlers to eat – although, I am a sucker for a cute mango seed eating photo.

Mr Moo enjoying a mango seed

I can’t believe that this is my eldest son…enjoying his first mango seed at 9 months.

CHICKEN AND MANGO SALAD IN LETTUCE CUPS

2 baby cos lettuces
2 mangoes
2 cucumbers
1/2 bunch of radishes
1/2 bunch of spring onions
1 bunch of parsley
1 bunch of dill
2 chicken breasts
1 tsp of garlic salt
1 tsp of onion powder
1 tsp of dried chilli flakes
1 lime
olive oil
salt and pepper

Toss the chicken breast in the garlic salt, onion powder, dried chilli flakes and oil. Brown on both sides and then pop into an preheated 180 degree oven for 10 minutes. Allow the chicken 10 minutes to rest before thinly slicing.

Whilst the chicken is resting, slice your mango, cucumber, radishes, spring onions, parsley and dill. Wash your lettuce and lay the crispy cups on a plate ready to fill with salad. Place a few slices of mango, cucumber, radish and spring onion into each cup. Top with slices of chicken, lots of fresh herbs, a squeeze of lime, a sprinkle of salt and a drizzle of olive oil.

GoodFoodWeek's chicken and mango salad in lettuce cups

We finished off our meal with a few scoop of Proud & Punch‘s frozen greek style yoghurt with blood orange and mango – it’s delicious!

Proud & Punch greek yoghurt

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

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Filed Under: Dinner, recipe Tagged With: chicken breast, cos lettuce, cucumber, dill, dinner, dinner time, dried chilli flakes, garlic salt, healthy eating, instagram, Lime, mango, olive oil, one family meal, onion powder, Our Spiced Kitchen, parsl, radish, seasonal produce, spring onion, summertime

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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