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.