Serve with some nice bread.


  • 4 chicken breasts (cooked and sliced)
  • handful salad leaves per person
  • 1 mango (sliced)
  • handful seedless black grapes
  • 50 g cashew nuts
  • for the dressing:
  • 1 mango (peeled and chopped)
  • 3-4 scallions (chopped)
  • handful of basil leaves
  • 1 tblsp rice vinegar
  • 4 tblsp olive oil
  • salt, black pepper and a pinch of sugar


  • The absolutely best way is to roast a whole chicken 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.
  • For the Dressing:
  • Put all the dressing ingredients in the processor, give it a quick whiz and taste for seasoning.
  • 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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