Hold onto your hats folks this chicken, mango and chilli salad is THE BEST. Big call, I know. BIG CALL. But it is. So get used to it. It’s loosely based on a Nigella Lawson recipe from the Forever Summer cookbook {an essential for all Queenslanders I think. Forever summer indeed!}. Mine is nowhere near as pretty and elegant but it’s just as tasty.

The one I made for THIS post was actually almost eye-watering. It had a little too much chilli. So I’ve adjusted the recipe below and added some tips for if you want to regulate or reduce the heat in your salad. After all no one needs a whiny and complaining dining companion after you’ve made dinner.


Roast chicken – diced {I used the two breasts to serve four}
3 mangos {diced}
1 spring onion {chopped}
handful of fresh coriander {or parsley}
fresh chilli to taste {one medium or less}
juice of 2 limes
1 medium capsicum {thinly sliced}
2 cups spinach leaves {1 cup chopped}
2 tbsp sesame oil
2 tbs olive oil {coconut works too}


  1. Thinly slice the chilli {remove seeds to reduce heat} and put in a small bowl
  2. Add the lime juice and oils to the small bowl with the chilli
  3. Leave mixture while you dice mango, chicken etc
  4. Remove chilli from oil {strain} if you’re not adding it to your salad {again to reduce heat}
  5. Combine the diced mango and chicken with the oils mixture, chopped spring onion, coriander, salt and pepper
  6. Allow to sit for half an hour or so in the fridge if you have time
  7. Add the chopped spinach and thinly sliced capsicum to the mixture
  8. Combine all gently {with your hands is best}
  9. Serve cold on a bed of whole baby spinach leaves


  • Follow the tips in the method to reduce the heat of the chilli if it’s not your thing.
  • Apparently the bigger the chilli, the less heat… Maybe google that one. Haha.
  • This salad is also great with added avocado and snow peas. Or added some crispy noodle or toasted pine nuts for crunch.
  • Ripe but not soft mangos are the best, they will hold their shape better. For this recipe when I made it at home, I used one overripe mango and two ripe but on the green side ones. This combined really well and still had great flavour.

Summer salads never get old. Am I right, or am I right?


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