Chicken and mango salad

Mangoes are in season - take advantage!

Ingredients

1 small barbecued chicken

1 ripe mango (peeled and chopped)

1 cup celery (chopped)

6 green onions (finely sliced)

250g can water chestnuts (drained, rinsed and sliced)

1 1/2 cups good-quality mayonnaise

1/2 cup pouring cream

1 tbsp soy sauce

1-2 tsp curry powder

1/3 cup flat-leaf parsley leaves (torn)

Method

Remove skin and bones from 1 small barbecued chicken and cut flesh into bite-size pieces. Place chicken in a large bowl with 1 ripe mango (peeled and chopped), 1 cup celery (chopped), 6 green onions (finely sliced) and 250g can water chestnuts (drained, rinsed and sliced). Set aside.

In a medium bowl, combine 1 1/2 cups good-quality mayonnaise, 1/2 cup pouring cream, 1 tbsp soy sauce and 1-2 tsp curry powder. Pour dressing over chicken mixture and toss gently to combine. Serve sprinkled with 1/3 cup flat-leaf parsley leaves (torn).

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