Spicy Chicken Salad with Mango Salsa

This is a great rustic salad that everyone seems to enjoy. The chicken can be prepared well in
advance, ready to deep-fry at the last minute. If you don't fancy the mango salsa, try serving it
with an avocado and tomato salsa.

Serves 4

  • 4 slices of day-old white bread, crusts removed
  • 2 tsp medium curry powder
  • 2 tsp mild chilli powder
  • 2 tsp sesame seeds
  • 1 tbsp chopped fresh flat-leaf parsley
  • 50g (2oz) plain flour
  • 2 eggs
  • 2 tbsp milk
  • 4 skinless chicken breast fillets, cut into
  • strips lengthways
  • vegetable oil, for deep-frying
  • 100g (4oz) mixed baby salad leaves
  • 1–2 tbsp rapeseed oil
  • 1 tsp balsamic vinegar
  • sea salt and freshly ground black pepper
  • balsamic cream, to serve

Mango salsa:

  • 1 ripe mango, peeled and finely diced
  • (stone removed)
  • 1 small roasted red pepper, peeled,
  • seeded and diced
  • finely grated rind and juice of 1 lime
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rapeseed oil
  • 1 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh basil


To make the mango salsa, place the mango in a bowl and stir in the roasted red pepper, lime

rind and juice, sweet chilli sauce, oil, coriander and basil. Season to taste. Cover with clingfilm

and set aside at room temperature until needed.

Place the bread in a food processor or liquidiser and whizz to fine crumbs. With the motor still

running, add the curry powder, chilli powder, sesame seeds and parsley and blend until just

combined. Tip into a shallow dish and season well.

Place the flour on a plate. Beat the eggs and milk together in another shallow dish. Toss the

chicken strips in the flour until well coated, shaking off any excess, then dip into the egg mixture

and coat in the flavoured breadcrumbs.

Heat a deep-fat fryer to 160°C (325°F) or half-fill a deep-sided pan with vegetable oil. Cook the

breaded chicken strips in batches for 6–8 minutes, or until cooked through and golden brown.

Drain on kitchen paper and keep warm in a low oven while you cook the rest.

Meanwhile, dress the salad leaves with the rapeseed oil and balsamic vinegar and season to taste.

To serve, spoon a little balsamic cream into the middle of each warmed serving plate and add

a mound of the spicy chicken. Spoon the mango salsa around the outside and put the dressed

salad leaves on top.

Sticky Chicken Wings with Asian Slaw

This dish can be cooked in the oven at any time, but there’s no doubt that the chicken
wings taste fantastic when they’ve been cooked outdoors on a barbecue, so get some in
next time the temperatures are set to rise.

Serves 4

  • 50g (2oz) light muscovado sugar
  • 3 tbsp hot chilli sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 1 tsp wholegrain mustard
  • 32 chicken wings, well-trimmed
  • fresh coriander sprigs, to garnish
  • (optional)

Asian slaw:

  • juice of 1 lime
  • 4 tbsp rapeseed oil
  • 2 tbsp sesame oil
  • 2 tbsp chopped fresh coriander
  • 1 tbsp toasted sesame seeds
  • 1 tbsp light soy sauce
  • 1 heaped tsp freshly grated root ginger
  • 1 carrot, cut into thin strips
  • 1 small red onion, thinly sliced
  • 175g (6oz) white cabbage, core removed
  • and finely shredded
  • 50g (2oz) watercress, well picked over
  • sea salt and freshly ground black pepper


Place the sugar, hot chilli sauce, balsamic vinegar, soy sauce and mustard in a shallow, nonmetallic dish with the chicken wings and mix well to combine. Cover with clingfilm and chill for at least 3 hours, or better still, overnight. Preheat the oven to 190°C (375°F/gas mark 5). Give the chicken wings a good mix to ensure that the marinade is evenly distributed and then tip them into a large roasting tin. Bake for 25–30 minutes, or until cooked through and slightly charred and sticky on the outside. To make the dressing, place the lime juice in a bowl with the rapeseed oil, sesame oil, coriander, sesame seeds, soy sauce and ginger and then whisk to combine. Season to taste.

Place the carrot, red onion and cabbage in a large bowl and toss gently to combine. Drizzle

over enough of the dressing to coat. To serve, fold the watercress into the slaw and pile into a serving bowl. Arrange the sticky chicken wings in a separate warmed serving bowl and drizzle over any sauce left from the tin. Serve straight to the table and have plenty of napkins to hand for all those sticky fingers. Garnish with the coriander sprigs, if liked.