Spicy Chicken Salad



  • 1 ripe mango, diced
  • 1 packet mixed salad leaves
  • 2 tbsp lemon juice
  • 2 tbsp cooking oil
  • 1 chicken breast, skin removed and sliced thinly
  • 30g chicken curry paste
  • 125ml M&S Coconut Milk
  • 1 tbsp salt (marinate for ½ hour)
  • 200g crispy flour (ready mix)
  • 150ml water (mixed together)
  • * * * *
  • Heat oil in wok for deep frying. Dip chicken piece by piece into batter and fry in hot oil till golden. Set aside and leave it to cool.
  • To serve, mix salad leaves, mango and crispy chicken together and squeeze some lemon juice over it.

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