- 7 oz. (200g) salad leaves
- ¾ cup (150g) soy beans
- ½ cup (90g) sweet corn, drained
- ½ mango, cubed
- 7 oz. leftover cooked chicken breast or thighs, shredded
- 3 tbsp. natural yogurt
- 1 tbsp. cress, chopped
What you need to do:
In a bowl mix together the salad leaves, soybeans, sweet corn and mango.
In a separate bowl or glass mix together the yogurt and cress for the dressing. Pour over the salad and mix well.
Divide the salad between two plates and top with the leftover chicken. Chicken can be served hot or cold.