4 cooked chicken breasts or 280g cooked chicken
1 red pepper
1 red onion
2 ripe mangoes
30g coriander leaves, chopped
200g mixed salad leaves
100g coconut chips, toasted
200ml greek yogurt
Juice of 1/2 lime
2 tsp garam masala
1 tbsp mango chutney
1 tsp nigella seeds
Shred the cooked chicken with two forks.
Slice the red pepper into strips. Half the red onion and cut into thin vertical strips.
Peel the mango and cube the flesh, discard the stone. Carefully mix the fruit, vegetables and chicken together in a large bowl.
Combine the yogurt, lime juice, garam masala, mango chutney and nigella seeds. Finely chop 2 tbsp of the coriander and mix in to the yogurt. Add salt to taste.
Add the remaining coriander to the chicken.
To assemble place a large handful of salad leaves on each plate. Top with the chicken mix and sprinkle the coconut chips over. Drizzle the yogurt over the salad or serve on the side.