Chicken mango salad with walnut dressing

Chicken mango salad with walnut dressing

Category: Salad, Snack/side dish | Serves: 2

Prep time: 20-25 minutes | Cooking time: 10 minutes


40g (1½oz) baby spinach leaves

25g (1oz) watercress

85g (3oz) cherry tomatoes (about 7 cherry tomatoes), halved

1 small ripe mango (about 300g/10½ oz total/ unprepared weight), peeled, stoned and diced

25g (1oz) walnuts, chopped

2 tbsp roughly chopped fresh coriander

1 tsp olive oil

175g (6oz) skinless, boneless chicken breast, cut into thin strips

4 spring onions, cut into short (1cm/½in) lengths


4 tsp walnut oil

2 tsp red wine vinegar

Freshly ground black pepper, to taste

  1. For salad, put spinach leaves, watercress, cherry tomatoes, mango, walnuts and coriander into a bowl; toss to mix. Set aside.
  2. For dressing, put all ingredients into a small bowl or cup; whisk together until well mixed. Set aside.
  3. Finish salad. Heat olive oil in a small non-stick frying pan (or wok). Add chicken; stir-fry over a medium heat for 5 minutes. Add spring onions; stir-fry for a further 3–4 minutes or until chicken is cooked and lightly browned (increasing heat slightly towards end of cooking time, if necessary). Remove from heat.
  4. Give dressing a quick whisk; drizzle over salad and toss to mix. Divide salad between 2 serving plates; top with hot chicken mixture. Serve on its own or with oatcakes or fresh wholemeal bread.

Cook's tips

  • For a packed lunch, cool the cooked chicken mixture before adding it to the salad, then pack in an airtight container and store in the fridge.
  • Add the dressing just before serving.
  • To save time, add raw spring onions and pre-cooked cold chicken breast to the salad.

Nutritional information

Chicken mango salad nutritional info