Spiced Chicken and Mango Salad Recipe

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serves: 6


  • 1tbsp oil
  • 1 medium onion, chopped
  • 3 black cardamom pods, seeds removed and crushed
  • 2tsp coriander seeds, crushed
  • 2 cloves garlic, crushed
  • 1 red chilli, seeds removed, finely chopped
  • 1tsp brown sugar
  • 200g (7oz) low fat natural yogurt
  • 2tbsp double cream
  • squeeze lime juice, plus extra lime wedges to serve
  • ¼tsp sweet paprika
  • 500g (1lb 2oz) cooked and cooled free-range chicken or turkey, torn
  • 1 fresh mango, peeled destoned and chopped into large slices
  • small bunch coriander, finely chopped
  • mixed salad, to serve


  • In a large frying pan, heat the oil. Cook the onion until golden. Add the cardamom, coriander seeds, garlic and red chilli. Cook for 1 minute until the spices are fragrant and the garlic has softened. Stir in the sugar then set aside to cool slightly.

  • Combine the mixture with the yogurt, cream, lime juice and paprika. Add the chicken, mango and coriander and mix 
to coat. Season well.

  • Serve on a platter over salad leaves with lime wedges and a little coriander.

Top Tip for making Spiced Chicken and Mango Salad

All our salads are of our favourite “make-ahead” variety and won’t wilt 
if they’re sitting on a serving table for an hour or so – great for a 
relaxed buffet meal

Click to rate
(40 ratings)
Sending your rating

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