Chicken, mango and cashew salad

Nici Wickes' chicken, mango and cashew salad recipe was made for entertaining. Quick, easy and packed with great summer flavours, this salad is topped with an irresistibly creamy dressing

By Nici Wickes
  • 20 mins cooking
  • Serves 4
  • Print


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


  • 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.


  • 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.

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