Mango & Chicken Salad

A very tropical dish for a summer buffet.


  • 4 cooked Chicken breasts (preferably roasted)
  • 2 Large Mangoes, Peeled, halved and stoned.
  • 2oz Roasted Cashew Nuts
  • ½ Head Iceburg Lettuce, Shredded
  • 4fl oz Coconut Milk
  • ½ Tsp Ground Coriander
  • 1 Tablespoon Thai Fish Sauce
  • Salt & Pepper
  • 1 Tablespoon Soft Brown Sugar
  • 2 Spring Onions, Finely Sliced
  • 1 Tablespoon Chopped Fresh Mint
  • 2 Teaspoon Finely Chopped Lemon Grass


  1. First make the dressing. Put the ingredients (coconut milk, coriander, fish sauce, salt, pepper, soft brown sugar, spring onions, mint and lemon grass) in a small pan and heat gently until the sugar has dissolved. Remove from heat and set aside.
  2. Cut the chicken and mango flesh into cubes and place in a large bowl with the nuts. Toss to mix.
  3. Place the shredded lettuce on a large plate and top with the chicken mixture. Before serving, stir the dressing and pour over the salad.

You can use paw-paws or one of each, instead of all mangoes.