Spicy chicken, mango & jalapeño salad

Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad

  • Prep:15 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 481
  • fat 27g
  • saturates 6g
  • carbs 37g
  • sugars 15g
  • fibre 6g
  • protein 22g
  • salt 1.5g


  • 250g pack cherry tomatoes, sliced or quartered
  • 2 tbsp finely chopped jalapeños
  • small handful coriander, roughly chopped
  • juice 1 lime, plus halves to serve
  • 1 small red onion, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 4 cooked chicken breasts, torn into bite-sized shreds
  • 2 Little Gem lettuces, torn into bite-sized pieces
  • 1 red pepper, deseeded and sliced
  • 1 ripe mango, stoned, peeled and diced
  • handful tortilla chips, broken up a little


  1. Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.

  2. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.

  3. Sprinkle the tortilla chips over the top and serve immediately with lime halves.

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