Chicken, Mango and Sunflower Shoot Salad

Chicken, Mango and Sunflower Shoot Salad


15 Minutes



For 4 people

  • 2 chicken breast fillet
  • 1 large Mango, sliced
  • 2 60g punnet Flowerdale Farm Sunflower shoots
  • 1 lemon, juice and rind finely grated
  • 4 tablespoon(s) olive oil
  • 1 pinch of sea salt and freshly cracked pepper
  • 50 grams roasted unsalted cashew nuts (if desired)

Adjust Quantity


  1. Slice chicken fillets into 2cm thick strips. Season generously.
  2. Heat oil in non-stick frying pan and stir-fry until golden and cooked through.
  3. Mix olive oil, juice and rind of 1 lemon. Assemble sunflower shoots, fried chicken and mango slices among four plates and drizzle with lemon dressing.
  4. Sprinkle with freshly cracked pepper and cashews, if desired.