Chicken, Prawn, Avocado, Pecan and Mango Salad

With Baby Gem, Watercress and Sprouts

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Preparation info

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By Peter Gordon

Published 2005

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This is another one of those ‘what’s in the fridge’ sorts of salads. It doesn’t require lots of measuring, or making sure everything’s perfectly weighed out. You could cook a chicken specially or you could just go and buy one ready-cooked. You can use a poached, steamed, roasted or grilled chicken – it won’t matter too much. Likewise, you can either cook raw prawns from scratch or simply buy ready-cooked ones.


  • 1 large cooked chicken
  • 2 avocados
  • 1 large mango
  • 12–20 (depending on size and appetite) peeled cooked prawns
  • large handful of pecan nuts, toasted
  • 3 baby Gem lettuces, leaves separated
  • bunch of watercress, thicker stems removed
  • 2 tablespoons lemon juice or cider vinegar
  • 3 tablespoons avocado oil
  • salt and freshly ground black pepper
  • handful of sprouts


Remove the flesh from both the breasts and the legs of the chicken, and either break it or cut it into chunks, then put in a large bowl.

Cut the avocados in half and remove the stone, then scoop out the flesh, cut it into chunks and add to the chicken.

Peel the mango and cut both cheeks from the stone, cut these into chunks and add to the chicken with the prawns, pecans, Baby Gem leaves and watercress.

Make the dressing by mixing the lemon juice with the avocado oil and seasoning lightly.

To Serve

Toss the salad gently with half of the dressing, then divide between 4 plates and scatter with the sprouts. Drizzle on the remaining dressing.