Fresh Zucchini Salad with Spicy Chicken and grilled Mango

Fresh Zucchini Salad with Spicy Chicken and grilled Mango

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Recipe by Danielle Poortier Course: SaladsCuisine: AmericanDifficulty: Medium


Prep time


Cooking time



Hot, sunny weather and tropical salads go hand in hand. Celebrate the summer with a refreshing combination of zucchini, capsicum, spicy chicken and mango: a salad packed with mouth watering and surprising flavours.


  • 4 Zucchinis

  • 4 Limes

  • 4 Chicken Breasts

  • 2 Mangoes

  • 3 Red Bell Peppers

  • 2 Red Chilies

  • Sea Salt

  • Black Pepper

  • 3 Cloves Garlic

  • Sweet Chili Sauce

  • 1 Handful Fresh Mint


  • Place the chicken breasts in a bowl and coat with a generous amount of sweet chilli sauce. Finely slice the garlic and red chillies and mix well with the chicken. Leave in the fridge for 1 hour to marinate. 
  • Preheat the oven to 200 degrees Celsius. Place the chicken breasts on a lined baking tray and roast in the oven for 40 minutes.
  • Coarsely grate the zucchini and combine with the juice of 4 limes and some sea salt and black pepper to taste. 
  • Peel and slice the mangoes into large slices. Place slices on an oiled grill, turning once, until lightly browned on the sides. 
  • Slice the capsicum (bell pepper) finely. Remove the chicken from the oven and slice fillets into thin strips.
  • Divide the zucchini onto four plates to create a bed for the salad. Place the sliced mango, chicken strips and capsicum on top. 
  • Tear the mint leaves apart and sprinkle over the dishes.

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