Chicken Salad with Tropical Fruit

    1 hour 20 minutes

    This chicken salad recipe makes great use of rockmelon, papaya (paw paw) and mango to create a beautiful summer salad. The dressing is simple yoghurt mixed with spices.


    South Australia, Australia
    2 people made this

    Serves: 6 

    • 4 cups water
    • 12 peppercorns
    • 1 carrot, quartered
    • 1 onion, peeled and quartered
    • 1 bay leaf
    • 4 skinless, boneless chicken breasts
    • 1 rockmelon, about 500g
    • 1 papaya, about 250g
    • 1 mango, about 375g
    • 1 cup yoghurt
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground coriander
    • juice of 1 lemon
    • salt and pepper, to taste

    Preparation:20min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hour20min 

    1. Place the 4 cups water in a large saucepan and add peppercorns, carrot, onion and bay leaf. Simmer 10 minutes. Add the chicken breasts and simmer 12 minutes. Let the chicken cool in the poaching liquid then shred.
    2. Halve the rockmelon and papaya and discard seeds. Scoop out the flesh with a melon baller into a salad bowl. Halve the mango, remove the seed and cut the flesh into cubes. Add the mango and chicken to the bowl.
    3. To make the dressing, combine yoghurt, ground cardamom, ground coriander and lemon juice. Season to taste. Toss with the salad.

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