This main dish Chicken and Mango Salad is perfect for springtime dinners

Spring signals a change to lighter eating. If you’re already bored with the same old salad ingredients, here’s a delicious alternative! This tasty recipe includes vitamin-rich mangoes and apples. Plus it’s made with healthy Carotino oil, so it’s even better for you!


• 4 chicken fillets, skinned

• 4 tbsp Carotino oil

• 6 spring onions, sliced

• 6 cloves garlic, finely sliced

• 2 medium-sized unripe mangoes

• 1 medium-sized green apple

• 2 tbsp fish sauce

• Salt and pepper to season

• 2 tbsp caster sugar

• juice of 1 lime

• 50g/1.8 oz fresh coriander

• 40g/1.4 oz fresh mint leaves

• 50g/1.8 oz watercress leaves

• 1 – 2 tbsp roasted peanuts, roughly chopped (optional)


Carefully cut the tops of off four peppers and save them for Lightly seasoned the chicken fillet and sauté in two tablespoons of Carotino oil until cooked. Leave to cool. Sauté the spring onions, using a little more Carotino oil, then fry the slices of garlic until golden and add mix them in a bowl. Cut the flesh from mangoes into lengths of about the thickness of ½cm/¼ inches. Add to the bowl along with the fish sauce, sugar and lime juice. Halve and de-seed the chilies, slice them finely and add to the mixture. Finally, cut the chicken into strips and add to the bowl with the herbs, watercress and two tablespoons of Carotino and mix everything together. Scatter roasted peanuts (optional) over the top and serve.

Serves 4