Spicy Chicken and Mango Salad
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Spicy Chicken and Mango Salad

Spicy Chicken and Mango Salad

with Charred Pepper and Sambal Dressing | Serves 2

Bring a little heat to lunch with this delicious salad. Succulent spiced chicken, charred pepper and juicy mango are a match made in heaven. Elevate the dish further with a sambal dressing and a squeeze of fresh lime.

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 war 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 Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


1 unit(s)


1 pack(s)

Cooked British Chicken Slices

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Sambal Paste

100 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Oil for the Chicken

2 tbsp

Olive Oil for the Dressing

¼ tsp

Sugar for the Dressing


Nutritional information

Energy (kJ)1509 kJ
Energy (kcal)361 kcal
Fat15.7 g
of which saturates2.7 g
Carbohydrate37.8 g
of which sugars29.8 g
Protein22.7 g
Salt1.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan


Get Prepped

a) Halve the pepper and discard the core and seeds. Slice into thin strips.

b) Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

c) Juice half the lime into a large bowl and cut the other half into wedges.

Char the Pepper

a) Heat a large frying pan on high heat (no oil). 

b) Once hot, add the pepper slices and cook until charred, 7-8 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour. Once charred, remove from the pan.

c) Add the cooked chicken slices to the pan with the Indonesian spice blend and the oil for the chicken (see pantry for amount). Stir to coat the chicken in the spices, 1-2 mins.

Finish and Serve

a) Add the sambal paste, olive oil for the dressing and the sugar (see pantry for both amounts) to the bowl of lime juice. Season with salt and pepper, then mix to combine.

b) Add the cooked chicken slices, baby leaf mix, charred pepper and mango to the bowl and toss to coat.

c) Divide the salad between 2 serving bowls. Serve with a lime wedge for squeezing over.


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