Spiced Chicken & Mango Salad

Spiced Chicken & Mango Salad
Recipe Type: Lunch or dinner
Cuisine: Modern Australian
Author: Tobie Puttock
Prep time:
Total time:
Serves: 2
Serves two
  • 1 large free range chicken breast (preferably with the skin on)
  • 1 teaspoon of Chinese five spice
  • drizzle of olive oil
  • 2 spring onions, washed, trimmed and finely sliced
  • small handful of freshly picked coriander,
  • washed, dried and roughly chopped
  • ½ a ripe mango, peeled and cut into chunks
  • juice of one lime
  • small handful of macadamia nuts, roughly chopped
  • handful of pea shoots or watercress
  • 1 little gem or small iceberg lettuce, washed and roughly chopped
  1. Cut the chicken breast into bite sized pieces and pop into a bowl with the five spice, mix so the spice covers all of the chicken.
  2. Heat the olive oil over a high heat in a medium sized pan and once hot add the chicken and cook until browned all over. Once cooked remove the chicken from pan and set aside.
  3. In a large mixing bowl bring together the spring onions, coriander, mango, lime juice, macadamia nuts, pea shoots (or watercress) and finally the cooked chicken.
  4. Toss to combine and serve immediately.
  5. Recipe by Tobie Puttock from Australian Mangoes website


Recipe by Tobie Puttock from Australian Mangoes website

Serves two. Chicken breast with a Chinese five spice lift, mango and macadamia nuts with pea shoots or watercress.