Mango chicken salad with avocado, kidney beans & blue cheese

Mango chicken salad with avocado, kidney beans & blue cheese

A super tasty chicken salad with avocado, kidney beans, sweet corn, blue cheese and mango chutney. Serve with some toasted pitta bread and you've got deliciousness on a plate.

 Prep Time 10 minutes

 Cook Time 5 minutes

 Total Time 15 minutes

 Servings 2

 Calories 184 kcal

Ingredients

• 5 ounces salad leaves I used a pre-washed mixed bag
• 2-3 tablespoons cooked sweetcorn canned or fresh
• 2-3 tablespoons cooked red kidney beans canned
• 1/2 an avocado chopped
• 2 tablespoons blue cheese
• 1 1/2 tablespoons dessert spoons mango chutney
• leftover cooked chicken shredded (however much you have or want to add)
• toasted pitta bread or other bread & Greek yoghurt to serve (optional)

Instructions

1.       In a large bowl, add the corn, beans, avocado, cheese and mango chutney to the salad leaves and toss really well.

2.       Warm the leftover chicken through if you like (I did this by blitzing in the microwave for a couple of minutes), then either top the salad with the chicken in the bowl, or arrange it on a nice big plate and place the chicken on the top.

3.       Serve immediately with toasted pitta bread and big dollops of Greek yoghurt (if you like). Enjoy!

source https://scrummylane.com

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