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CHARGRILLED CHICKEN AND CASHEW NUT SALAD WITH MANGO DRESSING


Rating

Serves:

Cook Time:

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4

40 mins


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Ingredients

4 chicken breasts, skin on

1 pinch salt, and pepper

200g cashew nuts, toasted

1 mango, sliced

4 handfuls mixed leaves

1 lime, juiced

1 tbsp olive oil

MANGO DRESSING

1 mango, sliced

4 scallions, chopped

1 red chilli, chopped

1 tbsp rice vinegar

1 tbsp sweet chilli sauce

1 tbsp olive oil

1 pinch salt, and black pepper

Overview

You can make this for a quick supper, or for a large gathering as it’s a great crowd pleaser! The secret of the dish lies with the texture given by the toasted cashew nuts, and with the ripeness of the mango: ripeness is all! When you are buying the mango, give it a gentle squeeze to see if it’s ready, and then look after it carefully until you use it. Read more Fruit Gelato.

 

 

Method

  • Season the chicken well and cook on a cast –iron ridged pan, until fully cooked. Keep warm.
  • Make the dressing-place all the ingredients in the processor and blend together.
  • Check the seasoning, pour the dressing into a bowl and set aside.
  • Mix the cashew nuts, mango salad leaves, lime juice, olive oil and seasoning together in a large bowl, divide between 4 plates.
  • Slice the chicken and arrange on top of the salad with a spoonful of the dressing, any leftover dressing will keep for 3-4 days.
  • It’s also a good topping for grilled pork.
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