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Chicken, Mango and Chilli Salad

by . Featured in NIGELLA SUMMER
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Introduction

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it.

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it.

Chicken, Mango and Chilli Salad
Photo by Petrina Tinslay

Ingredients

Serves: 2-3

Metric Cups
  • 1 mango (cut into approx. 1cm cubes)
  • 1 spring onion (finely chopped)
  • 1 - 2 red chillies (or to taste) deseeded and finely chopped
  • juice of 2 limes (to taste)
  • 1 cold cooked chicken breast (cut into chunks)
  • 1 little gem lettuce (sliced or shredded)
  • 1 large handful fresh coriander (chopped)
  • 1 teaspoon groundnut oil
  • 4 drops toasted sesame oil
  • 1 mango (cut into approx. 1cm cubes)
  • 1 scallion (finely chopped)
  • 1 - 2 red chiles (or to taste) deseeded and finely chopped
  • juice of 2 limes (to taste)
  • 1 cold cooked chicken breast (cut into chunks)
  • 1 small heart of romaine lettuce (sliced or shredded)
  • 1 large handful cilantro (chopped)
  • 1 teaspoon peanut oil
  • 4 drops toasted Asian sesame oil

Method

  1. Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.
  2. I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the fresh coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of fresh coriander.
  1. Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped scallion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.
  2. I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the cilantro and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of cilantro.

Tell us what you think

What 3 Others have said

  • Loved this. I didn't use cold cooked chicken, instead I fried chicken strips, tore them into bits and added them while still warm. Really brought out all the flavours. Also added some apricot chutney.

    Posted by snapcracklepop on 25th February 2014
  • This is absolutely delicious and I make it quite often. However, I think the chicken to mango ratio is a bit off so I often use two chicken breasts rather than one.

    Posted by EleC on 11th April 2013
  • Hi! Apricot puree sounds just delicious, I will try that! I make a salsa with mangos, avocados, coriander, lime juice, red onion and chillies as an accompaniment for fish (but I'm sure thai beef would work lovely as well). Love the mango in these recipes! Thanks for your inspiration, love it!!

    Posted by CJdeBoer on 5th June 2012
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