Recipes

Mango and Cashew Chicken Salad by Amy Willcock

Here is a recipe for a summer salad which cannot be completed without lots of ‘kin chopping and slicing!

• 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

1. Toast the cashew nuts in a frying pan.
2. Chop half of them and mix with the whole nuts.
3. Dry fry the Garam Masala for a few minutes to take away the rawness of the spices in intensify the flavour.
4. Mix the yoghurt, mayonnaise, lime juice, chutney, and garam masala together season with salt.
5. Fold in chicken pieces, spring onions and mango.
6. Scatter over the lime zest and serve with rocket and watercress salad.