Our Recipe BoxesGift Cards
Spicy Chicken & Mango Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Spicy Chicken & Mango Salad

with Bell Pepper and Sambal

Under 650 calories

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.



serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


1 unit(s)


1 pack(s)

Cooked 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 sugars29.9 g
Protein22.7 g
Salt1.36 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Bowl
Large Frying Pan



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 one half of the lime into a large bowl and cut the other half into wedges.




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

b) Once hot, add the pepper 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, then remove from the pan.

c) Add the 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.



a) To the lime juice, add the sambal paste and the olive oil and sugar for the dressing (see pantry for both amounts). 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 your serving bowls. Serve with a wedge of lime for squeezing over to finish.



Meal right image

Explore Similar Recipes

Meal left image