Chicken Salad with Cashew Nuts and Mango Dressing


Great fresh flavour, suitable for either lunch or dinner

Serves 4


  • 4 chicken breasts, cooked and sliced or cold roast chicken.
  • Handful of salad leaves per person.
  • 1 mango, sliced.
  • Handful salad leaves per person.
  • 1 mango, sliced.
  • Handful seedless black grapes.
  • 50g cashew nuts.



  • 1 mango, peeled and chopped
  • 3-4 scallions, chopped
  • Handful of basil leaves
  • 1 tablesp. rice vinegar
  • 4 tablesp. olive oil
  • Salt, black pepper and a pinch of sugar


To Cook

The best way to roast a whole chicken is with lots of garlic cloves, a few sprigs of rosemary, lemon wedges stuffed into the cavity and seasoned with salt, black pepper and cayenne pepper.  Cook until the juices run clear.  Then an hour or two later, take the meat off the bone and make the salad.  If you haven’t time to roast a chicken then you can just grill a few chicken breasts, slice them up and make the salad.

To make the dressing: 

Add all the dressing ingredients to the processor, give it a quick whizz, taste for seasoning.

Serving Suggestions

Coat the salad leaves in a little of the dressing, arrange the leaves on individual plates or in one large bowl.  Add the sliced mango, grapes, nuts and chicken.  Drizzle over the dressing and serve with some nice bread.

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