Grilled Chicken, Mango & Avocado Salad: Food for the Soul – Lucy Lord

Grilled chicken, mango and avocado salad with cashews and chilli lime dressing

Serves 2

2 skinless chicken breasts

1 tbsp olive oil

2 garlic cloves, finely chopped or grated

Pinch of chilli powder or cayenne pepper

Pinch of salt

Large handful of soft leafy greens, such as lamb’s lettuce and baby spinach

1 mango, peeled, stoned and sliced

1 avocado, peeled, stoned and sliced

Handful of basil, roughly torn

30g cashews, roughly chopped

Lime wedges, to serve


2 tbsp olive oil

Zest and juice of ½ lime

½ tbsp apple cider vinegar

½ tbsp honey

Pinch of chilli flakes

Pinch of salt

1. Preheat the grill to high and line a baking tray with foil.

2. In a mug or small jar, whisk the dressing ingredients

together with a fork.

3. Butterfly the chicken breasts in half lengthways and use your hands to rub the olive oil over each one. Place

on the baking tray and sprinkle over the garlic, chilli powder or cayenne pepper and salt, gently rubbing

the seasoning on to both sides of the breast. Grill the chicken for 4–5 minutes on each side, turning halfway,

until golden brown.

4. Meanwhile, assemble the salad leaves and top with the mango, avocado and basil.

5. Once the chicken is cooked, thinly slice into strips and add to the salad along with the cashews. Drizzle over

the dressing and serve with lime wedges.


• This salad is best enjoyed fresh but you can cook the chicken and make the dressing in advance and keep

in separate airtight containers in the fridge for up to 3 days, just add the fresh fruits and assemble when

you’re ready to enjoy.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Mango Chutney: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler



Images and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.


Mango chutney



20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)


about 1¼ hours


3 months, or
up to 2 years if heat-processed


4 x 300 ml (10½ fl oz) jars


1.8–2 kg (4 lb–4 lb 8 oz) sweet, ripe mangoes; you’ll need about 1.2 kg (2 lb 10 oz)
sliced mango

1 brown onion

1 red onion

80 ml (2½ fl oz/⅓ cup) olive, sunflower or vegetable oil

2 teaspoons salt

1 teaspoon yellow mustard seeds

1 teaspoon brown mustard seeds

1 teaspoon ground coriander

11/2 teaspoons ground ginger

1 teaspoon chilli flakes

¼ teaspoon cayenne pepper

300 ml (10½ fl oz) apple cider vinegar

110 g (3¾ oz/½ cup) sugar


When mangoes are cheap or you have a neighbourhood mango tree that is dropping fruit faster than you can eat it, make this chutney! It’s delicious with curries and seafood and makes a great gift. This one has a bit of heat to it, but you can leave the chilli flakes out if you’re after something milder.” p.60


Cut the mangoes into 3 cm (1¼ inch) cubes and discard the peel and stones. Very thinly slice the onions.

Measure out the spices and set aside.

Heat the oil in a large non-reactive saucepan. Add the onions and sauté with the salt over medium–low heat for about 8 minutes, until soft and collapsed. Add the spices and stir for a minute or two, until fragrant.

Add the mango and stir until the spices are evenly mixed through. Add the vinegar and sugar, stirring to dissolve the sugar.

Cook over low heat, stirring regularly to make sure the chutney isn’t sticking, for up to 1 hour, or until the chutney is glossy and thick, with no puddles of liquid on the surface. Taste and add more spices or salt if needed, then turn off the heat and leave to cool for a minute or two.

Meanwhile, sterilise your jars and lids (see page 212), putting the jars in the oven about 15 minutes before the chutney has finished cooking.

Fill the hot jars with the hot chutney. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.

Leave to cool on the benchtop, then store in a cool, dark place for up to 3 months. To extend the shelf life to 2 years, heat-process the jars (see page 211) for 10 minutes.

Try to let the chutney sit for 1 month before you eat it. Once opened, refrigerate and use within 3 months.


Mango chutney