This is a really simple and quick lunch or dinner recipe that barely needs any explanation. After posting my mango chutney recipe I wanted to show more recipes for using it other than just a side dish to curry. It pairs so well with chicken and livens up any type of salad. Salads are one of my favourite options for both lunch and dinner because they’re so quick and easy to prepare so whenever I really don’t feel like cooking then its my go to meal.
Do you have a diet restriction?
This is a great recipe for the following diet restrictions:
- Gluten Free
- Dairy Free
- Nut Free (as long as you don’t add nuts to the top as suggested below)
Step 1: Create the mango chutney
If it wasn’t already obvious, the main star in this show is my Mango Chutney, go check out the recipe, its super quick and easy so even if your reading this last minute, you still have time to make it. Its so much tastier and healthier than any store bought option!
Step 2: Cook the chicken
First, pop a small chicken breast fillet in the oven and cook for 25-30 minutes until thoroughly cooked. Leave to cool whilst you build up your salad. Alternatively if like me you eat salad regularly you could cook up a whole chicken at the start of the week and store the meat in a air tight container in the fridge so its always on hand for salads, sandwiches and other recipes which is something I do quite a lot during the summer months. If you prefer crispier chicken, cut your breast into chunks and then dry fry as shown in the photo below.
Step 3: Build the chicken and mango salad
Make a bed of lettuce, choose your favourite leaves, for me this was a spinach, chard and rocket mix. Cut approx. 5 cherry tomatoes in half and lay them on top of your salad leaves. Finely chop some 2 spring onions, you can also use red for more of a kick and sprinkle them on your salad. Repeat with red pepper and then cucumber, chopping however you see fit. Once your chicken breast has cooled (as always you can sub for vegan or vegetarian substitutes) slice or dice to your preference and scatter on top of your salad. I also added a small handful of cashew nuts on top as they needed using but this is totally optional. Adding nuts to a salad gives a nice crunch and extra source of healthy fat.
Now for the important part: That gorgeous, chunky mango chutney. Blob roughly 4 teaspoons on top and toss well to incorporate the chutney through the salad so that every bite is as yummy as the last! I left my salad un-tossed for the photos to make sure you could see the mango.
1. Nutty Crunch:
- Sprinkle the salad with toasted almonds or cashews for a delightful nutty crunch.
2. Fruity Fusion:
- Add diced pineapple or mandarin oranges for an extra burst of fruity goodness.
3. Mediterranean Twist:
- Incorporate crumbled feta cheese, black olives, and a drizzle of balsamic glaze for a Mediterranean-inspired flavor.
4. Quinoa Power:
- Mix in cooked quinoa for a protein and fiber boost, making the salad more filling.
5. Asian Sesame Delight:
- Toss the salad with a sesame-ginger dressing and sprinkle with sesame seeds for an Asian-inspired variation.
6. Avocado Bliss:
- Add slices of ripe avocado for creaminess and extra nutritional value.
Can I use a different type of greens for the salad?
Certainly! Feel free to swap the salad leaves with your favorite greens, such as spinach, arugula, or mixed lettuce for a varied flavor and texture.
Is there a substitute for cherry tomatoes?
Yes, you can use grape tomatoes or diced regular tomatoes as a substitute for cherry tomatoes. Adjust the quantity based on your preference.
Can I use a different type of onion if I don’t have spring onions?
Absolutely! Diced red onion, white onion, or shallots can be used as alternatives to spring onions.
Can I add more vegetables to the salad?
Certainly! This recipe provides a basic structure, but you can customize it by adding other vegetables like avocado, radishes, or even shredded carrots for added color and nutrition.
Is there an alternative to mango chutney?
If you don’t have mango chutney, you can create a quick substitute by mixing diced fresh mango, a squeeze of lime or lemon juice, and a touch of honey or agave nectar.
Can I grill the chicken instead of pan-cooking it?
Absolutely! Grilling the chicken adds a smoky flavour to the salad. Season the chicken breast and grill until fully cooked.
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