An elegant, fruity and crunchy salad that takes minutes to prepare and is perfect for a summer evening.

Ingredients(Serves: 5-6)

  • 3 smoked chicken breasts, cubed
  • 1 ripe mango, cubed
  • 1 bunch spring onions
  • 100 g roasted peri-peri cashew nuts
  • 50 ml creamy mayonnaise
  • 175 ml peach fruit yoghurt
  • Fresh dhania

Method

  1. Blend the mayonnaise and fruit yoghurt together and set aside.
  2. Gently combine all the remaining ingredients.
  3. Pour on the dressing and mix evenly into the salad ingredients.

Hints and Tips

To cube a mango, slice off both halves, lengthways from the stalk-end down, to reveal the flat oval pip with a little flesh still attached.
Cut a grid pattern of incisions into the flesh of each half, without cutting through the skin underneath. Using both hands, bend the skin back to expose the cubes (like a hedgehog). Slide the knife blade under these cubes to detach them from the skin. Repeat with the other half.

When mangoes are out of season, use a fresh pineapple instead, or of course a well drained can of cubed mango.