Easy

Turkey and mango salad with croutons

Name: Turkey and mango salad with croutons
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 500 g Turkey (skinless boneless breast); 300 g Mango (flesh); 300 g Lettuce (green and oak-leaf mix); 120 g Cherry tomatoes; 120 g Bread; 20 g Soy sauce; 100 g Mayonnaise (commercially prepared with pasteurised egg); 35 g Extra virgin olive oil (15 g turkey and 20 g bread); 3 g Parsley; 3 g Oregano (dried); 1 g Thyme (dried); 2 g Sweet paprika; 2 g Sriracha sauce; 0.5 g Black pepper; 1 g Salt

Total time45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread, Soy sauce. Usual composition; check the label or the dough/sauce recipe: Bread, Soy sauce. Egg: Ingredient to check: Mayonnaise. Soya: Ingredient to check: Soy sauce. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread, Soy sauce, Sriracha sauce.

Rating Not yet rated

Oregano-seasoned turkey with mango and salad leaves, spiced croutons and a mayonnaise-soy dressing.

Jump to steps

20 minpreparation and possible waiting

25 mincooking

4servings

2.260 kcalwhole recipe

565 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Salad 30 to 60 minutes Home-style

Allergens

View full classification 20 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Salad

Meal

LunchDinner

Preparation

Baking

Appliances

Frying panOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 190°C. Cut the turkey breast into 1.5 cm steaks and season with the oregano, pepper and salt.
Heat 15 g of oil in a frying pan and cook the turkey for 4–5 minutes per side, adjusting to thickness, until it reaches 74°C in the centre. Rest for 5 minutes, then slice into strips with clean utensils.
Dice the bread and toss with the remaining 20 g of oil, thyme and paprika. Spread on a tray and bake for 8–10 minutes, stirring halfway, until crisp.
Wash and dry the lettuce and cherry tomatoes. Dice the mango and halve the tomatoes. Mix the mayonnaise with the soy sauce and hot sauce.
Divide the leaves, mango, tomatoes and warm turkey between four plates. Add the dressing, croutons and chopped parsley just before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.