Prep Time:  10 minutes        |        Serves:  4

Ingredients

• 1 cup cooked left over roast chicken
• 2 mango cheeks
• 1 pack The Fresh Salad Co baby salad leaves
• 1 avocado
• 1 cucumber
• 1 small red onion
• Fresh coriander leaves
• ¼ cup Forresters walnuts, chopped
• Salt and pepper to taste
• ½ cup The Olive Tree olive oil
• 1 tbsp Just Organic apple cider vinegar

Method

1. Remove chicken from bones and tear into bite-sized pieces (leave skin on). Set aside.
2. Cut the mango by slicing a cheek and scooping out the flesh with a large spoon. Cut the mango flesh into thin slices.
3. Slice avocado thinly. Wash and slice cucumber, with skin on. Thinly slice red onion.
4. Assemble all of the salad ingredients on a large serving platter. Garnish with coriander leaves and chopped walnuts.
5. Whisk the olive oil and apple cider vinegar together and drizzle over the salad. Season with salt and pepper.

Tip: Add other fruit such as strawberries, blueberries or raspberries as an option.