THE MONTHLY RECIPE - (July 2009)

Chicken and Mango Salad

Refreshing sweet and spicy combination for a summers day.
 
Serves Two
 
Ingredients
2 cooked chicken breasts,
1 ripe mango
¼ small cucumber
3 tablespoons chilli mayonnaise
2 tablespoons mango chutney
½ red pepper, deseeded and sliced
2 spring onions, trimmed and chopped
Little gem lettuce, to serve
 
Method
 
1. Remove the skin from the chicken and cut into bit-sized pieces. Peel stone and cube the mango. See below.
 
2. Cut the cucumber in half lengthways and then cut into small cubes.
 
3. Mix the mayonnaise and chutney together in a large bowl. Add the chicken, mango, cucumber, red pepper and spring onions and mix gently until covered by the dressing. Chill. Serve on a bed of little gem lettuce.
 
This is an ideal way of using up leftover chicken and is equally nice using 4 slices of fresh pineapple, cubed, instead of the mango.
 
How to prepare a mango
 
1. Using a sharp knife, slice the mango lengthways on either side of the stone.
 
2. Score a lattice into the flesh, being careful not to cut through the skin.
 
3. Gently push out the flesh, slice off the cubes and discard the skin. Cut the remaining flesh from around the stone into cubes.