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.