Chicken Salad with A Curried Mango Dressing

This is a light salad perfect for the summer picnic at the park (at least if you don't live in Iceland where you are guaranteed that something will blow away from your setting and you will be freezing your buttocks off). I always make my own salad dressings since they are a million times healthier than something from the supermarket. You might find a healthy dressing in a health food store but making your own saves a lot of money as well. I use pineapple in the salad as it goes well with the tartness of the olives and the salty taste of the feta cheese. If you are vegetarian you can easily omit the chicken and use grilled tofu instead or just enjoy the salad as it is. I also make my own mango chutney although you can usually find some nice organic mango chutney in the health food store.

A light and refreshing chicken salad

This recipe is:

  • Egg free
  • Gluten free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Chicken Salad with A Curried Mango Dressing

Serves 2 people


For the Chicken Salad

  • 2 skinless and boneless (free-range only) chicken breasts
  • 1 teaspoon coconut oil
  • Mixed lettuce, washed
  • Half a cucumber, diced
  • A quarter pineapple, diced
  • A quarter leek, sliced thinly
  • 4 tablespoons sweetcorn
  • 3 tablespoons feta cheese, crumbled
  • 10-12 baby plum tomatoes, sliced in halves
  • 10-12 kalamata olives (or other types of olives)

For the Curried Mango Dressing

  • 150 millilitres (5 fluid oz) soy yoghurt or regular yoghurt
  • 3 tablespoons mango chutney (home made or from a health food store)
  • 2 teaspoons tamari sauce
  • 1 teaspoon curry powder


  1. First you need to prepare the chicken. Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Cut the chicken into bite sized strips and let cool.
  2. Wash the lettuce leaves and place on a large serving dish (or two serving plates).
  3. Slice the 10-12 plum tomatoes in halves. Set aside.
  4. Slice half a cucumber lengthwise and dice. Set aside.
  5. Cut the pineapple in four quarters. Cut the tough outer layer off one of the quarter (and the top and bottom). Also cut the core (the hard part in the middle). Dice the quarter pineapple and set aside.
  6. Cut the leek in four quarters. Slice one of the quarters thinly. Set aside.
  7. Arrange the cucumber, pineapple, leek and 4 tablespoons sweetcorn on top of the lettuce. Toss lightly.
  8. Crumble the 3 tablespoons feta cheese on top along with the 10-12 olives.
  9. Now prepare the mango dressing:
  10. Combine the 150 millilitres yoghurt, the 3 tablespoons mango chutney, 2 teaspoons tamari sauce and 1 teaspoon curry powder.
  11. Drizzle on top of the salad or serve on the side.


  • You can use other types of olives although I personally prefer kalamata olives. They are usually not pitted but if you prefer pitted olives you can buy any you prefer.
  • You can use tinned pineapple although be careful that it does not contain sugar/syrup.
  • You can use a red onion instead of the leek.
  • In some variations of Greek salads you might find red peppers and radishes.
  • You can use soy sauce instead of the tamari sauce (note that it contains wheat).
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.