Roast Chicken Salad with Mango

Roast Chicken Salad with Mango

Roast Chicken Salad with Mango

Winner winner, chicken dinner. And this one has mango and cherry tomatoes too. Before the favourite fruit of the country goes into hibernation, I thought I’d get my lazy backside off the couch and make this salad. Basic stuff. Give a chicken breast a good sexy massage with a special spice mix. Play some Al Green for inspiration. Gently roast it on a pan till you see a nice dark colour on one side. Then pop it into a preheated oven (or simply lower the heat and cook it on the pan itself). Then slice it up and serve with mango cubes and cherry tomatoes that you must throw in the oven with the chicken. Don’t forget the pretty tomatoes!

You can play around with the spice mix to roast your chicken. I didn’t use a dressing for this salad because the chicken had all the good stuff in it and the tomatoes with the mango gave it sourness, sweetness and juiciness. Only a drizzle of EVOO was good enough. It’s light but filling and that’s what I look for in a good lunch.


Roast Chicken Salad with Mango


Chicken breast – 1

Cooking oil (I used olive) – 2 tsp

Cherry tomatoes – as many as you’d like

Mango – A cheek of a small one, cubed (I used Safeda because it isn’t too sweet or fibrous)

Salad leaves – One portion (I used baby spinach because I didn’t have any rocket)

Extra virgin olive oil – 2 tsp

Spice mix:

Smoked paprika – 1/2 tsp (or chilli powder if you’re ok with the heat)

Turmeric – 1/4 tsp

Coriander powder – 1/4 tsp

Freshly pounded cumin and peppercorns – 1/4 tsp each (I used a mortar and pestle for the job)

Salt – 1/2 tsp should do


Bring a nonstick pan upto heat. While that’s happening, bring the spice mix together.

Preheat the oven at 180C while you sear the chicken.

Give the chicken a good rub with the spice mix and place it on the pan with the cooking oil.

In about 2 minutes you’ll see a good char on the side the chicken was placed down. Flip it and leave it for another minute.

Take it off the pan and place it on a baking sheet along with the tomatoes.

Pop it into the oven and cook for 25 – 27 minutes. Don’t overcook it, else you’ll end up with what I dread the most about chicken breasts – dry and rubbery meat.

Slice it and place it over a bed of baby spinach. Toss the tomatoes and mango around.

Drizzle with EVOO and serve.

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