Spicy Chicken Saladwith Mango Salsa

Name: Spicy Chicken Saladwith Mango Salsa
Cuisine: Irish
Ingredients: 4 slices of day-old white bread, crusts removed; 2 tsp medium curry powder; 2 tsp mild chilli powder; 2 tsp sesame seeds; 1 tbsp chopped fresh flat-leaf parsley; 50 g (2 oz) plain flour; 2 eggs; 2 tbsp milk; 4 skinless chicken breast fillets, cut into strips lengthways; vegetable oil, for deep-frying; 100 g (4 oz) mixed baby salad leaves; 1 tsp balsamic vinegar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; balsamic cream, to serve; 1 ripe mango, peeled and finely diced (stone removed); 1 small roasted red pepper, peeled, seeded and diced; finely grated rind and juice of 1 lime; 2 tbsp sweet chilli sauce; 1 tbsp rapeseed oil; 1 tbsp rapeseed oil; 1 tbsp chopped fresh coriander; 1 tbsp chopped fresh basil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is a great rustic salad that everyone seems to enjoy. The chicken can be prepared well in advance, ready to deep-fry at the last minute. If you don’t fancy the mango salsa, try serving it with an avocado and tomato salsa.

Ingredients

4 slices of day-old white bread, crusts removed
2 tsp medium curry powder
2

Europe
Ireland

Method

To make the mango salsa, place the mango in a bowl and stir in the roasted red pepper, lime rind and juice, sweet chilli sauce, oil, coriander and basil. Season to taste. Cover with clingfilm and set aside at room temperature until needed.

Place the bread in a food processor or liquidiser and whizz to fine crumbs. With the motor still running, add the curry powder, chilli powder, sesame