Chicken, prawn and mango salad

Freshen things up with this delicious and wholesome chicken, prawn and mango salad. Packed full of flavour and crunch, this is sure to become a family favourite!

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Chicken, prawn and mango salad
  • 1 tablespoon woolworths select vegetable oil
  • 2 small chicken breast fillets
  • 12 green prawns, peeled, tails on
  • 1 small bunch butter or mignonette lettuce
  • 2 mangoes, seeded, peeled, sliced
  • 1 bunch mint, leaves picked
  • 1 cucumber, halved lengthways, sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1/2 red onion, finely sliced
  • 1/4 cup woolworths select cashew & macadamia mix, chopped
  • 1/4 cup lime juice, plus wedges to serve
  • 2 tablespoon fish sauce
  • 2 tablespoon finely grated palm sugar
  • 1 bird’s eye chilli, finely chopped


Chicken, prawn and mango salad
  • 1
    In a large frying pan, heat the oil on high (or use a char-grill pan). Cook chicken, for 4-5 minutes on each side until cooked through. Set aside, covered with foil, for 5 minutes. When cooked, slice thinly.
  • 2
    Using the same pan, cook the prawns, turning, for 2-3 minutes until they change colour and are cooked through.
  • 3
    Make dressing: In a jug, whisk all the ingredients together.
  • 4
    Arrange lettuces on a platter. In a large bowl, combine chicken and prawns with mango, mint, cucumber, capsicum and onion. Drizzle over half the dressing. Toss to combine.
  • 5
    Sprinkle with nuts to serve. Drizzle with the remaining dressing and lime wedges.


The soft green of butter lettuce and the red-purple and green leaves of the mignonette complement each other beautifully. Never dress these lettuces until ready to serve to prevent them from going soggy. For a Thai version of this salad, replace the ripe mango with finely shredded green mango. It has a firmer, crunchier texture and slightly sour flavour. Replace palm sugar with brown sugar if you have none on hand.

More From Women's Weekly Food