Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons coriander (to serve)
- 1 Lebanese cucumber, halved, deseeded, sliced diagonally
- 2 mangoes
- 2tablespoons mint (to serve)
- 1 small red onion, halved, thinly sliced
- 1 free range chicken, butterflied
- 120grams baby leaves with beetroot
- 1 pinch pepper (for seasoning)
- 2tablespoons olive oil
- 2tablespoons lime juice
- 1 pinch salt (to taste)
Nutrition per serving
3800kJ / 908Cal
3800 Kilojoules or 908 Calories
44% of daily energy intake*
Protein
70.2grams
Fat
57.5grams
Carbs
27.5grams
Sugars
23.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat BBQ on high. Place the split chicken onto grill, skin-side down, for 15 minutes until golden and slightly charred. Turn chicken over and cook for 15 minutes until chicken is golden and cooked through. Transfer to a serving platter and cover to keep warm.
Step 2 of 3
Meanwhile, place salad leaves into a bowl. Cut cheeks from mangoes and peel and dice flesh. Add mango, onion and cucumber to bowl with salad leaves.
Step 3 of 3
Pour oil and lime juice into a jar. Season with salt and pepper. Shake well. Cut chicken into pieces. Place salad and herbs on plates. Top with chicken and dressing. Serve.
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