• 1 large, ripe mango, stoned and peeled
  • 1 stick celery, washed, topped, tailed and roughly chopped
  • 3 large spring onions, washed and trimmed
  • 1 lime, zested and juiced
  • 75ml extra virgin olive oil
  • 31g fresh coriander, washed
  • 400g cooked chicken, stripped from the bone
  • ½ cucumber, unpeeled and cut into long sticks
  • 8 cherry tomatoes, washed and quartered
  • 100g beansprouts, washed
  • 2 tbsp desiccated coconut, toasted
  • 70g wild rocket, washed


  1. 1

    Place ¾ mango, the celery, spring onions, lime zest and juice into a food processor. Whizz together while pouring in the oil. 

  2. 2

    Finely chop half the coriander and add to the blender along with the chicken, cucumber, tomatoes and beansprouts.

  3. 3

    Cut the remaining mango into 3cm cubes and mix in. Place the salad on a plate and garnish with sprigs of coriander and toasted coconut. Serve with the rocket.

Nutritional Details

Each serving provides
  • Energy 1758kj 420kcal 21%
  • Fat 27.4g 39%
  • Saturates 8.4g 42%
  • Sugars 10.4g 12%
  • Salt 0.55g 9%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

11.2g carbohydrate 4.7g fibre 30.1g protein

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