Spiced chicken and mango salad
(Serves six to eight)
4 cooked chicken breasts
2 tablespoons mild or medium curry paste, such as korma or balti
150 ml thick coconut milk
2 ripe mangoes
Dice or slice the chicken breasts, and stir into the paste. Add the coconut milk and mix well. Arrange the chicken on salad leaves, interspersed with slices of mango. Or dice the mango, mix with the chicken, and heap into a bowl lined with lettuce leaves.
(If mangoes are not available, this salad is excellent with melon or peaches.)