My Little Chequered Kitchen

Chicken, Mango & Coriander Salad (with Chilli & Lime Dressing) …

If you are anything like me, then right now in the middle of winter, the last thing you are really hankering after is a salad.  When it’s cold, I tend to bring out my slow cooker a lot so that I can come home to a kitchen smelling of exotic spices and a warm hearty meal almost ready to be eaten straightaway.  But then perhaps because of my over indulgence in rich winter meals during this time of the year, every now and again I crave the crisp freshness that a salad delivers.  And for me, the ultimate salad must contain chicken, mango and an over-abundance of fresh coriander.


I came up with this recipe almost 10 years ago now, after eating out at my favorite Asian-fusion restaurant back home in Wellington, New Zealand.  It was the first time that I was introduced to the taste of fresh coriander and I was immediately in love.  The next day at home I attempted to recreate the magic, and after all this time, I haven’t made many changes as I think you can’t beat it’s simplicity and zing of fresh flavors.  The trick to the salad is treating the coriander leaves as a salad leaf – and thereby being generous with the amount of coriander leaves that you add to the salad. Also I prefer to eat the salad while the chicken and cashew nuts are still warm, as it provides an interesting contrast to the other cold and ingredients.

Chicken, Mango & Coriander Salad
Serves 2
Write a review
2x chicken breasts
1x Mango (or one tin of mango pieces)
bag of rocket leaves (ruccola)
mung beans (tauge)
coriander leaves
handful of cashew nuts
... for the Chili Lime Dressing
fresh chili
olive oil
white wine vinegar
salt & pepper
In a large bowl, add the fresh rocket leaves, mung beans (tauge), mango slices and coriander leaves. Treat the coriander leaves as a salad leaf and therefore be generous - the more the better!
Finely chop a little bit of chili (about 1/2 a teaspoon) and mix together in a small bowl or jug with the juice of one lime, a good slurp of olive oil, a slosh of vinegar, and a generous sprinkling of salt and pepper.
Coat the chicken breasts in olive oil and season with salt before adding to a griddle pan to brown. Once cooked through, shred the chicken with two forks and add to the salad leaves.
Gently toast the cashew nuts in a dry pan (no oil) and then add to the chicken and salad leaves. Mix everything well.
Serve on a plate and drizzle with a little of the chili and lime dressing. Season well.
Eet Smakelijk!
Approximate WeightWatchers Propoints Value: 8
My Little Chequered Kitchen

Leave a reply