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Chicken & Mango Salad


  • 1 whole chicken

  • 1 tin (425g) Admiral Sliced Mangoes

  • 2 sticks of celery

  • 1 sliced brown onion

  • 100g mixed lettuce leaves

  • 3 tomatoes (skinned), chopped

  • 1 cucumber, sliced

  • Salt & pepper


  • 1.

    Cut the chicken in half down the backbone then spread open. Lift the skin of the breast and slide a mango cheek under and repeat until there is no mango left.

  • 2.

    Place the celery and sliced onion into an oven tray then put the mango stuffed chicken on top, pour over a splash of olive oil, season with salt and pepper then bake at 190c for 40-45 minutes.

  • 3.

    Toss together the mixed leaves, chopped skinned tomatoes and cucumber.

  • 4.

    Cut the chicken into pieces and serve with the salad and dress with pan juices.


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