Spiced Chicken and Mango Salad Recipe

Instructions

• 1

  Take a large non-sticking frying pan or griddle and set it on your stove over medium heat. Wait until it is hot.

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• 2

  Meanwhile, place the four skinless boneless chicken breasts in a large mixing bowl and drizzle in some olive oil. Add in 1 tablespoon of an aromatic mixture of spices and a good pinch of salt to taste. Mix the ingredients until the salt dissolves completely and the chicken pieces coat thoroughly.
• 3

  Once the oil in the frying pan or griddle is warm, place the coated chicken pieces in it. Now, cook the chicken for around 5 to 6 minutes until cooked well and slightly charred.
• 4

  Remove the pan or griddle from heat and wait until the chicken pieces are cool to handle.
• 5

  Until then, peel the mango and cut it into thin wedges.
• 6

  Set the mango slices aside and halve a fresh cucumber lengthwise. Now cut the halves into thick slices at an angle. Set them aside.
• 7

  Thinly slice half of the small red onion.
• 8

  Now, place the cucumber, mango and onion slices in a large bowl and toss them together properly. Pile the mixture right in the center of a large serving platter, top it with a handful of fresh coriander leaves and set it aside.
• 9

  Take another mixing bowl and add in four tablespoons of soured cream or natural yogurt. Top it with the lime zest and juice. Mix the ingredients to incorporate them well.
• 10

  Now, cut the pre-cooked chicken pieces in half or into thirds diagonally.
• 11

  Arrange the chicken breast pieces next to the salad in the serving platter and serve with warm pita bread.

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