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Mango, Cucumber & Chilli Salad with Grilled Chicken

A bright, refreshing salad that brings together juicy mangoes, crisp cucumber, and a kick of chilli perfectly balanced with tender grilled chicken and a zesty lime dressing. It’s light, flavourful, and full of tropical warmth.
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Ingredients Method

Ingredients
  

For the salad
  • 2 Ripe Mangos, diced
  • ½ Cucumber, diced
  • ½ Red onion, chopped
  • ½ red bell pepper, diced
  • 2 green/red chilli, finely chopped
  • 3-4 Cherry tomatoes, cut in to half
  • Fresh spinach, roughly chopped Handful or as desired
  • Few mint leaves, chopped
For the dressing
  • 2-3 tbsp oil light oil of choice
  • Salt to taste
  • Juice of 1 lime
  • 1 tsp Honey or brown sugar
  • ½ tsp Chilli flakes or black pepper
  • ½ tsp Tamarid paste or light soy sauce
For the grilled chicken
  • 3 oil
  • 2 Chicken breast
  • 1 tsp Soy sauce
  • ½ tsp Smoked paprika
  • 2 tbsp Onion powder
  • 1 tsp garlic powder
  • Seasoning cubes to taste
  • ½ tsp Grated ginger
  • scotch bonnet mined or chilli powder to taste

Method
 

For the salad
  1. Assemble the salad: In a bowl, combine mango, cucumber, chillies, onion, red pepper, tomatoes, spinach and mint. Pour over the dressing and toss gently to coat.
  2. Prepare the dressing: Whisk together tamarind paste, honey, lime juice, olive oil, salt and pepper until smooth and glossy. (taste & adjust)
For the chicken
  1. Marinate the chicken: Combine oil, soy sauce, paprika, garlic powder, grated ginger, minced scotch bonnet (or chilli powder), and seasoning in a bowl. 
    Slice the chicken breast thinly across its length, not too thin that they crisp up, but just enough to cook evenly and stay juicy inside. Coat the chicken evenly in the marinade, then let it sit for 15–20 minutes to soak up the flavour.
  2. Grill the chicken:Heat a grill pan on medium heat and cook chicken on both sides until golden brown and cooked through.