So I know one swallow doesn’t make a summer but in honor of the more spring like weather, this is a delicious easy salad to rustle up, full of goodness from all the vegetables and a great hit of flavour and heat from the dressing. I’m just back from a weekend in Ballymaloe at the food and literary festival, it was a food and drink filled weekend so something light and cleansing like this is called for. The weekend was the place to be with the bestlineup of chefs from our local greats, Nevin Maguire, Darina herself to luminaries from around the world like Alice Watters, David Tanis, Madhur Jaffrey, to name but a few. If you were there I’m sure you got the the big shed too, the place to see and be seen as well as sample lots of local artisan producers, fine whiskey, local brewers and a kids corner to keep the kids (and Parents) happy!.
Chicken Salad with Fiery Mango Dressing, Broccoli and Toasted Cashews
4 cooked chicken breasts
1 head of Broccoli
4 oz Cashew nuts
1 large bag of mixed leaves
1/2 mango sliced
1 red chilli or 2 tbsp sriracha and
1 tbsp sriracha
4 tbsp chopped coriander
30 ml water
Juice and zest of ½ lime
Toss all the dressing ingredients in a blender and blitz to a loose puree. Add more water if it is too thick.
Steam the broccoli until tender, refresh in iced water and drain
Toast the cashews on a dry pan over a medium heat until golden brown
Chop the chicken into bite size pieces
Place the chicken and broccoli in a large bowl, add the sliced mango and toss with half the dressing
Add the salad leaves and more dressing and combine gently to coat
Season to taste.
Mound salad on large rimmed platter.
Sprinkle with the cashews, serve and enjoy.