Chicken Mango Salad – with a dash of lime


  1. Put the lime, chilli, garlic, oil and salt and pepper in a bowl.
  2. Add the chicken and leave for 10 minutes.
  3. Cut the sugar snaps in half, lengthways and place in boiling water. Simmer for 1 minute, then drain and set to one side.
  4. Heat a little oil in a frying pan and fry just the chicken pieces for 2 – 3 minutes until they are cooked through. Pour the rest of the marinade juices into the pan. Fry for a further minute, then set aside.
  5. Mix the fresh herbs with the salad leaves. Add the rest of the ingrdients and serve. Pour the marinade juices over the salad.


  • juice and zest of a lime
  • 1 fat red chilli, deseeded and chopped
  • 1 garlic clove, finely chopped
  • 2 tasblespoons olive oil
  • salt and pepper
  • 3 chicken breasts, thinly sliced
  • 200g pack sugar snaps
  • 120g bag salad leaves
  • 1 tablespoon freshly chopped coriander
  • 1 tablespoon freshly chopped basil
  • 6 spring onions, sliced
  • 1 ripe mango, peeled and sliced






prep time

25 minutes

cook time



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