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Chicken & Mango Salad

Chicken & Mango Salad

with Jasmine Rice and Thai Dressing

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A little spicy, a little sweet and full of bright and refreshing flavour, this is a great dish for warmer evenings. A sprinkling of chopped onion and raw grated carrot keep things fresh, along with chunks of melt-in-your-mouth mango, while the marinated chicken really gives it depth. Prepare the marinade by combining lime, coriander and honey, for a flavoursome centrepiece to this colourful dish.

Tags:SpicyUnder 600 calories
Allergens:Cereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

1 unit(s)

Spring Onion

1 unit(s)


1 unit(s)


1 bunch(es)


½ unit(s)

Red Bullet Chilli

1 sachet


2 unit(s)

Chicken Fillet

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2251 kJ
Energy (kcal)538 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate76 g
of which sugars17.0 g
Protein47 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your grill to medium-high heat. Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, trim the spring onion and slice thinly. Trim then coarsely grate the carrot (no need to peel). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed and slice thinly. Using a peeler, peel the mango then stand it upright on a chopping board. Slice down either side of the stone to give you two 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone.


Make the marinade in a mixing bowl by stirring together half the lime zest, half the coriander, half the honey, a pinch of salt and a little drizzle of olive oil. Lay a chicken breast on the chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). Pop them into the bowl with the marinade.


Rub the marinade all over the chicken to coat. Transfer to a baking tray and pop under the grill for 8-10 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! IMPORTANT: The chicken is cooked when it is no longer pink in the middle!


In the meantime, mix the soy sauce, remaining honey and the juice from half the lime together in a small bowl. Set to one side. Once your rice has cooked, fluff it up with a fork and add the grated carrot, spring onion, remaining lime zest and coriander to the pan. Add the mango to the rice and gently mix everything together.


Thinly slice the chicken. Serve the rice salad in bowls topped with the chicken slices and a sprinkling of red chilli (go easy on the chilli if you don't like things too hot!). Drizzle the dressing all over the top and serve the remaining lime wedges on the side. Enjoy!