Spicy Chicken & Mango Salad

Spicy Chicken & Mango Salad

Serves 4


  • 500g chicken tenderloins
  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai seasoning
  • ⅓ cup (80g) S&W Whole Egg Mayonnaise
  • 2 teaspoons water
  • 1 tablespoon lemon juice
  • 1½ teaspoons grated lime rind
  • 100g mixed salad leaves
  • 2 mangoes, peeled & sliced
  • 1 red onion, sliced
  • ½ red onion, sliced
  • ½ cup coriander


  • Spicy Chicken. On non-stick baking paper,
    brush both sides of chicken with oil & sprinkle Thai seasoning. Gently pat to adhere seasoning. BBQ or grill tenderloins 2-3 minutes each side, or until cooked. Set aside.
  • Lime Dressing. Place S&W Whole Egg Mayonnaise in a bowl. Combine water and lemon juice, then using a spoon gradually beat into mayonnaise. Stir in lime rind.
  • Salad. Arrange salad leaves, mango, onion and coriander on a platter. Place chicken on top of salad. Drizzle with dressing.

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