Sunday, February 22, 2009

Chicken and Mango Salad

A light, refreshing salad that can be prepared a few hours in advance to allow the flavours to develop.


· 200g Greek natural yoghurt (or set yoghurt strained through a coffee filter/several thicknesses of kitchen paper)
· 1 tbsp mild curry paste
· 2 tbsp mango chutney
· 350g cooked chicken, cut into bite-sized pieces
· 1 large firm ripe mango, peeled and cut into chunks
· 40g naturally roasted cashew nuts
· flatleaf parsley sprigs, to garnish
· 225g mixed wild and white/brown rice, boiled and mixed with chopped herb salad, to serve

1. Mix together the yoghurt, curry paste and chutney in a bowl. Add the chicken and mango and toss gently to mix. Cover and chill in the fridge.
2. Boil the rice and allow to cool. Mix with the chopped herb salad.
3. Spoon the chicken mixture onto a plate and sprinkle over the cashew nuts; garnish with flatleaf parsley. Serve with the rice salad.


  1. A lot of delicious recipes. :) But can you get all these ingredients in Japan ?

  2. A fair comment on this recipe... But yes, you can get the three more unusual ingredients in an import shop like Yamaya - curry paste, mango chutney and tinned wild rice. All the other ingredients in this and other recipes are easy to get in a big supermarket like Jusco.

    I intend to make everything I put on here possible to make in either Japan or England...