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Coronation chicken and mango salad

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 3cm piece fresh ginger, finely grated
  • 1 tablespoon mild curry powder
  • 1/2 cup mango ginger chutney (see note)
  • 1/4 cup dried apricots, thinly sliced
  • 1/2 cup mayonnaise
  • 2 teaspoons worcestershire sauce
  • 4 chicken breast fillets
  • 1 large mango, thinly sliced
  • 1 green oakleaf lettuce, leaves separated
  • 1 Lebanese cucumber, cut into ribbons
  • 1/3 cup fresh coriander, roughly chopped
  • 1/4 cup flaked almonds, toasted
  • Lime wedges, to serve


  • 1
    Heat half the oil in a small saucepan over medium heat. Cook ginger and curry powder, stirring, for 1 minute or until fragrant. Transfer to a large bowl. Stir in chutney, apricots, mayonnaise and sauce.
  • 2
    Cut each chicken fillet in half lengthways to form 2 thin fillets.
  • 3
    Heat a barbecue hotplate or chargrill over medium-high heat. Brush chicken with remaining oil. Season with salt and pepper. Cook chicken, in batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a chopping board. Slice thickly.
  • 4
    Add chicken and mango to mayonnaise mixture. Toss gently to combine. Spoon chicken mixture onto lettuce and cucumber. Sprinkle with coriander and almonds. Serve with lime wedges.

Source: taste.com.au


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