Chicken and mango chunks in a fresh homemade dressing - ideal for lunch or a light dinner.

  • Serves: 4 people
  • Prep time: 15 minutes
    • Caribbean

    Chicken Mango Salad

    Recipe Information

    Print page

    90g Bag The Leaf Merchant Baby Leaf Salad

    120g Bag The Leaf Merchant Mixed Sald Leaves

    2 170g packs Applebys Piri Piri Chicken Mini Fillets

    300g pack Lets Eat Mango Chunks

    1 small fresh Chilli, approx 7g

    2 cloves Garlic

    10ml Asia Light Soy Sauce

    40ml Specially Selected Olive Oil

    45g Clancy’s Dry Roasted Peanuts

    1 flat tsp Stonemill Paprika

    2 Limes

    Black Pepper


    For the dressing:

    Juice the limes.

    Finely chop the chilli with the seeds.

    Peel and chop the garlic.

    Put the above into a food processor along with the peanuts, olive oil, soy sauce and paprika.

    Process until you have an almost-smooth dressing then season with some black pepper.

    For the salad:

    Finely slice the chicken and mango chunks.

    In a large bowl, toss the salad leaves with the chicken, mango and dressing.

    Divide between 4 plates and serves.