Warm Bengal Spice Mango and Chicken Salad
This combination of stir-fried chicken, new potatoes and mango coated in Sharwood’s Bengal Spice Chutney, creates an unusual colourful warm salad.
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250g Jersey Royal new potatoes - quartered
1 Tbsp vegetable oil
3 chicken breasts - sliced
3-4 Tbsp Sharwood's Bengal Spice Mango Chutney
1 small ripe mango - sliced
1 x 85g pack watercress
1 Tbsp lime juice
Cooking Method
Boil the potatoes for 5-10 minutes until just soft.
Heat the oil in a wok or deep-sided frying pan, stir-fry the chicken for 5 minutes until almost cooked.
Add the potatoes and continue stir-frying for 2 minutes.
Add chutney, mango and lime juice, stir together and heat through.
Serve immediately on a bed of watercress.
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