Mango and Apricot Chicken Salad Recipe

At spring and summers, we all like something which is easy to digest and light. I like to have fresh salads in spring and summers. Salads made of vegetables, beans, nuts, chicken and mixed of fruits and other goodness. Salads are cold in nature and taste just amazing for lunches. In fact you can even make this chicken salad recipe for the Easter Dinner or Party. This could be one of the nice and simple recipe for the Easter which is easy, quick and flavorsome.

Today I am sharing a simple chicken salad recipe that you can make on any given day. This chicken salad got flavors of mango, apricot, mayo and that edge of curry powder which makes this as a really flavorsome recipe. For this recipe, you need cold chicken pieces. If you have any leftovers, they are ideal. Use grilled chicken leftovers for this recipe. I got this recipe from Nigella.com.

This recipe thrills your taste buds with a delicate mingling of flavors, which is not just visually beautiful, but the smell of the mango and apricot are just heavenly, and you'll hear that noise of pleasant crunch as you indulge in bite after bite. This recipe got the dash of groundnut oil and sesame oil which really uplifts the flavor. You can also add some pine nuts, peanuts or any nuts of your choice if you want that extra crunch in this salad recipe. Nevertheless, let’s start making this amazing and easy chicken salad recipe –  

This recipe serves up to 2-3 servings

Preparation Time: 15 minutes  

Cooking Time: 5 minutes 

Total: 20 minutes

Ingredients –

• 1 mango, cut into approx. 1cm cubes
• 1 spring onion, finely chopped
• 1 - 2 red chilies (or to taste), deseeded and finely chopped
• Juice of 2 limes (to taste)
• 1 cold cooked chicken breast or grilled chicken leftovers, cut into chunks)
• 1 little gem lettuce, sliced or shredded
• 1 large handful fresh coriander, chopped
• 1 teaspoon groundnut oil
• 4 drops toasted sesame oil
• Handful of pine nuts or peanuts 

Method –

1. Flip-flop the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chili and squeeze over the lime juice (use as much or as little as you want); frankly, the amount of juice you can get from a lime varies enormously from one to another.
2. I tend to leave all these ingredients to stand in a steep for a while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of coriander. 

Source: http://www.nigella.com/recipes/view/chicken-mango-and-chilli-salad-199 

I hope you will like this refreshing chicken salad recipe for your lunch or dinner. If you have any query or if you like to share anything, please write it to me. Have a nice time!