Chicken Mango Chilli Salad Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tSo good, you forget it’s healthy. Even I can’t go wrong with this, which might be why I like salads so much. The mango makes it taste really special and a bit of a treat, and I use prawns instead of chicken, which is delicious. I don’t want to inflate her ego too much, but Nadia’s salad dressing is ace. Make more than you need and keep it in the fridge. It’s fine for up to a week.

  • Yield: 4 Servings


For the Salad
  • 4 cooked chicken breasts, skin on
  • 1 large ripe mango
  • 100 g bag mixed salad leaves
  • 100 g bag watercress
  • 3 tbsp pistachio nuts
For the Dressing
  • 4 tbsp olive oil
  • 1½ tbsp white balsamic vinegar or white wine vinegar
  • 1 red chilli, finely chopped (and deseeded if you don’t like it hot)
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
How to Make It
  1. Before you start, take the chicken out of the fridge and allow it to come to room temperature.
  2. To prepare the mango, slice off both “cheeks” on either side of the stone.
  3. Now cut a cross-hatch pattern into the flesh of both “cheeks”. Push the skin inside out; the cubes of mango will stand up and it will look a bit like a hedgehog. Slice off the cubes. Set aside.
  4. In a small bowl, mix together all the dressing ingredients.
  5. Put the lettuce, watercress, and mango into a separate bowl, drizzle half the dressing over, and toss very well, so everything is lightly coated. Divide between 4 plates.
  6. Slice the chicken breasts as neatly as you can and put them on top of the salad. Drizzle the rest of the dressing over the chicken.
  7. Sprinkle the pistachios equally between the 4 plates and serve.

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