Chicken, cashew & mango salad with chilli-lime dressing

Chicken, cashew & mango salad with chilli-lime dressing

1Red and orange and yellow and green…

This is another one of those dishes that sort of rests under the term salad, but in reality is just a big fat plate of filling food, that, if less chopped up, would resemble a meat-and-two-veg type dinner. There are leaves involved, and a dressing, so perhaps it is a salad. Just one with meat, carbs and nuts. Hearty.

The ingredients work really well together because, although the mango, potato and pepper are all quite sweet, they are cut through with a really sharp citrusy, chilli dressing – and the savoury grilled chicken can take it!

It makes quite a spicy dinner, thanks to the dressing – if you’re sensitive,  remove the chilli seeds from the dressing.

IMG_6707You don’t need much of the dressing to make a big impact 

You will need:

2 free-range chicken breasts, each sliced lengthways into 4 strips
1 red pepper, chopped into large, long slices
1 small sweet potato, chopped into rough cubes
1 ripe mango, peeled and sliced
A handful of cashew nuts
The juice of 1 lime
A small (1.5cm cubed) piece of fresh ginger, chopped roughly
1/2 clove of garlic, peeled
1 mild green chilli, chopped up, retaining the seeds
4 tbspns olive oil, plus extra for cooking
A handful of salad leaves
1 romaine lettuce, chopped


1 – Start with the potato; add the cubes to a pan of boiling water and cook until just soft enough to eat then drain
2 – While the potatoes cook, make your dressing by blending the garlic, chilli and ginger with the 4 tbspns of olive oil, most of the lime juice and a touch of salt and pepper; set aside
3 – Now move on to the chicken; season the chicken pieces and rub with olive oil; add to a preheated griddle pan along with the pepper slices
4 – Griddle the chicken and peppers for about 6-8 minutes, turning occasionally, until the chicken is cooked through and the peppers charred; set aside
5 – Return to your potatoes; heat up a little oil in a frying pan, season the potatoes well and add to the hot pan
6 – Fry the potatoes until they start to crisp a little, squeeze over the remaining lime juice and set aside
7 – Assemble the ‘salad’ by layering the lettuce, salad leaves, cashews, mango slices, pepper and chicken; drizzle over the dressing and serve immediately

…and serve

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