Chicken, Mango & Honey Salad with Cashews
Serves 2-3
● 2 skinless chicken thighs (about 300g)
● 1 tbsp olive oil
● 1 tbsp Manuka Emporium Manuka Honey, warmed to liquefy
● 1/2 tsp smoked paprika
● 1/4 tsp ground cumin
● 1/4 tsp ground coriander
● 1/4 tsp salt
● 1 cob of corn, husk and silk removed, snapped in half
● 50g mesclun leaves, washed
● 150g mango, flesh diced
● 1 red capsicum, cored, deseeded and diced
● 50g roasted cashews
DRESSING
● 2 tbsp olive oil
● 2 tbsp apple cider vinegar
● 1 tbsp Manuka Emporium Manuka Honey, warmed to liquefy
● ½ tsp ground coriander
● ¼ tsp salt
Place the chicken thighs on a plate and drizzle evenly with the oil and honey. Sprinkle over the spices and salt, and season well with pepper. Rub all over both sides of the chicken thighs to evenly coat. Cover with cling film and chill for 2 hours, to marinate.
Heat 1 tbsp oil in a frying pan over medium-high heat. Add the chicken and cook for 35-40 minutes, flipping halfway, until cooked through and developing char on both sides. Allow to cool, before cutting the meat from the bones and chopping into bite-sized pieces.
To cook the corn, bring a medium saucepan of water to the boil. Add the corn cob halves and cook for 2 minutes, or until vibrant. Remove and run under cold water to cool. When cool enough to handle, slice the kernels from the cob.
To make the dressing, whisk everything together to combine. Alternatively, add everything to a jar, secure with a lid and shake well.
To assemble, arrange the mesclun leaves in your serving bowl. Top with the corn, capsicum, mango, chicken and cashews. Evenly pour over the dressing and serve chilled or at room temperature.
