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  • Chicken breast (sliced into fine strips) 500.0 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    20.0 g
    Added to cart: Robertsons Veggie Seasoning
  • Cumin (ground) 10.0 g
  • Oil, Sunflower 50.0 ml
  • Dried mango 200.0 g
  • Boiling water 600.0 ml
  • Couscous 300.0 g
  • Feta cheese (crumbled) 200.0 g
  • Red onion (cut into small cubes) 100.0 g
  • Red pepper (seeds removed and cut into small cubes) 200.0 g
  • Coriander (finely chopped) 20.0 g
  • Hellmann's Creamy Ranch Salad Dressing
    Hellmann's Creamy Ranch Salad Dressing
    200.0 ml
    Added to cart: Hellmann's Creamy Ranch Salad Dressing
  • Celery (thinly sliced) 200.0 g
  • Rocket leaves (fresh) 40.0 g


  1. Preparation:

    • Mix the chicken strips with the Robertsons Veggie Seasoning, cumin and oil and fry the chicken until it is cooked.
    • Soak the mango in boiling water for 5 min. Drain the water and chop into slices (not too thin).
    • Pour boiling water (600ml) over couscous, cover with cling wrap and leave to stand for 5 min. Separate with a fork.
    • Once the cooked couscous has cooled, mix it together with the cooked chicken, the mango and the salad ingredients (feta, onion, celery, red peppers, coriander and rocket or baby spinach). Pour over the Hellmann’s Creamy Salad Dressing and mix gently to combine. Make a 1 x 1/2 Bain Marie insert
    • Place the mixture into salad containers, seal, label and serve!
  2. Chef's Tip:

    • Replace the mango with chickpeas, cooked broccoli or even roasted sweet potato.
    • Can replace the rocket leaves with baby spinach leaves
  3. Hint:

    • Make sure all your ingredients are chopped, and cleaned before starting the cooking.