Chicken, mango and cashew salad

ingredients

• Chicken, mango and cashew salad

  • 4 chicken breasts, skinless
  • 1/2 cup white wine
  • 1 bay leaf
  • 2 or 3 peppercorns
  • 4 sticks of celery, diced
  • 4 spring onions, thinly sliced
  • 1 ripe mango, peeled and diced
  • 1 tablespoon fresh parsley or tarragon, finely chopped
  • small cos lettuce leaves
  • 1/2 cup roasted cashew nuts

• Dressing

  • 1/3 cup cream
  • 1/2 cup sour cream
  • 1 level tbsp curry powder
  • salt and pepper, to season
  • flesh from 1 mango, diced

method

• • 1

    Arrange the chicken breasts in a single layer in a pot. Poach gently in the wine, bay leaf, peppercorns and enough water to cover by 2cm for about 20 minutes, or until cooked through. Set aside and dice when cooled.

  • 2

    Mix the chicken pieces with the celery, spring onions, mango and parsley or tarragon. Toss gently and set aside until ready to serve.

  • 3

    For the dressing, blend all the ingredients. Season to taste.

  • 4

    When you are ready to serve, pour the dressing over the salad and toss gently to coat.

  • 5

    Transfer to a serving bowl or platter lined with lettuce leaves and sprinkle over the cashew nuts.

notes

• Short on time? Use a store-bought cooked chicken for this recipe. - Serve individual lettuce cups filled with this salad alongside crusty garlic bread for the perfect lunch. - Substitute pawpaw or pear for mango.