Ingredients
1 kg chicken tender loins
2 Tbsp ‘Pataks’ spicy mango chutney
1 Tbsp brown sugar
2 Lebanese cucumbers (sliced)
50g slivered roasted almonds
1 large red onion (finely sliced)
2 ripe, fresh mangos
1 bunch baby bok-choy
1 cup baby spinach leaves
250g Asian greens (pre-packaged mix)
1 punnet cherry tomatoes
1 Tbsp olive oil
Preparation
- Place Asian greens & baby spinach leaves into a large salad serving bowl
- Add red onion, chopped cherry tomatoes, & cucumber
- Toss the salad and refrigerate
- Heat oil in a wok
- Cook the chicken tenderloins whole
- Add the mango chutney & stir over a medium/high heat, then add the brown sugar & reduce flame
- Cook until sauce becomes syrupy & the sugar is dissolved & begins to caramelize & stick to the chicken
- Cut the tenderloins on a diagonal & toss into the salad
- Turn off the flame
- Toss the chopped mangoes into the cooling wok and softly stir
- Add to the salad and sprinkle with almonds
