My two chili plants are going great guns at the moment.
So we’re taking advantage and make recipes with fresh chili. This chicken salad is very very similar to Nigella Lawson’s Golden Jubilee Chicken (which I blogged abut when I turned into a sandwich filling), but is a bit simpler. Both are delicious but I guess this one is the one I’m more likely to have the ingredients for in my pantry…
For two people you need:
2 tbsp olive oil
juice of 1 lime (or 2 tbsp of lime-juice-from-a-bottle)
small handful of fresh coriander (or a dessertspoon of coriander-from-a-jar*)
1 medium chilli chopped finely (and also seeded if you want it a little less spicy).
Mixed salad leaves, or lettuce of your choice – as much as you’d like
1 large mango
1 chicken breast
Mix oil, lime juice, coriander and chilli and set to one side. Season and pan fry the chicken breast until cooked, and then slice diagonally. Peel and dice the mango.
Divide the salad leaves between two plates and top with mango and chicken slices. Drizzle over the dressing to serve.
* We like Valcom Minced Coriander, rather than (for example) the Gourmet Garden Coriander-in-a-tube. It’s not quite so beautifully green, but it doesn’t have the weird aftertaste either…