Mango and Cashew Chicken Salad by Amy Willcock
- 800g cooked chicken breasts, no skin, cut into bite sized pieces
- 1 large ripe mango – peeled and finely diced
- 3-4 spring onions, sliced very thinly
- 100g whole cashews
- 200g thick Greek yoghurt
- 4 tbsp mayonnaise
- Juice and zest of 1 lime or a little more to taste
- 3tbsp mango chutney
- 1 tbsp Garam Marsala
- Salt to taste
- Toast the cashew nuts in a frying pan.
- Chop half of them and mix with the whole nuts.
- Dry fry the Garam Masala for a few minutes to take away the rawness of the spices in intensify the flavour.
- Mix the yoghurt, mayonnaise, lime juice, chutney, and garam masala together season with salt.
- Fold in chicken pieces, spring onions and mango.
- Scatter over the lime zest and serve with rocket and watercress salad.