The absolutely best way is to roast a whole chicken with lots of garlic cloves, a few sprigs of rosemary, lemon wedges stuffed into the cavity, and seasoned with salt, black pepper, and cayenne pepper. Cook until the juices run clear. An hour or two later, take the meat off the bone and make the salad. If you haven’t time to roast a chicken then you can just grill a few chicken breasts, slice them up, and make the salad.
4 chicken breasts, cooked and sliced
Handful salad leaves per person
1 mango, sliced
Handful seedless black grapes
50g cashew nuts
1 mango, peeled and chopped
3-4 scallions, chopped
Handful of basil leaves
1 tablesp rice vinegar
4 tablesp olive oil
Salt, black pepper, and a pinch of sugar
Start with the dressing, put all the dressing ingredients in the processor, give it a quick whiz, taste for seasoning.
Coat the salad leaves in a little of the dressing, arrange the leaves on individual plates or in one large bowl. Add the sliced mango, grapes, nuts, and chicken. Drizzle over the dressing and serve with some nice bread.