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  • 400g skinless, boneless chicken breast, sliced in half lengthwise
  • 100g bag mixed salad leaves
  • 1 mango, peeled and cut into pieces
  • 6 spring onions, sliced
  • 1 red capsicum, deseeded and thinly sliced
  • ½ cup roasted cashew nuts, roughly chopped
  • ½ cup Eta Lite & Free Honey Mustard Dressing


  1. Preheat the grill or BBQ. Flatten chicken pieces with a rolling pin if thick. Brush chicken with a little olive oil and season with a little salt and freshly ground black pepper. Grill for 15-20 minutes, turning once until chicken is cooked. Set aside and keep warm.
  2. Put salad leaves, mango pieces, spring onions, red capsicum and cashew nuts onto a serving platter. Place cooked chicken onto the salad. Drizzle over Eta Lite & Free Honey Mustard Dressing. Serve immediately.

Rate and Review

1 Rating Chicken & Mango Summer Salad

Reviews (1)

Vanessa Gundersen's Review | Rating

Made this tonight, beautiful flavours only problem is I didn't make enough