Chicken and mango salad with raita

Chicken and mango salad with raita

By
From
Three Sisters Bake
Serves
2
Photographer
Helen Cathcart

Try to get your hands on a really ripe, sweet mango for this recipe. This would also be beautiful dressed with our Elderflower dressing, with the raita on the side.

Ingredients

Quantity Ingredient
2 skinless chicken breasts, cubed
2 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 large ripe mango, peeled, de-stoned and cut into strips
100g baby leaf salad
2 Flatbread, to serve

For the raita

Quantity Ingredient
1/3 cucumber, cut into small dice
2 tablespoons roughly chopped fresh mint leaves
150g natural yoghurt
salt
freshly ground black pepper

Method

  1. Place the chicken in a bowl with the olive oil and spices. Cover and refrigerate for an hour.
  2. Meanwhile make the raita. Mix all the ingredients in a bowl. Season and chill until ready to use.
  3. Heat a wok or a frying pan on a medium heat. Fry the marinated chicken in the oil from the bowl for 5–10 minutes, until it is cooked through.
  4. Divide the salad leaves between 2 shallow bowls. Top with the chicken, mango slices and a spoonful of raita. Serve with flatbreads.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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