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Alastair Brew’s Chicken & Mango Salad

Serves 2

Angler, hunter and chef extraordinaire, our great friend, Alastair divides his time between Uganda, Scotland and Sweden, taking groups hunting, fishing and on safari. This is an interpretation of one of his recipes.

Alastair Brew's Chicken & Mango Salad

Glamping Alastair style


  • 2 big handfuls of mixed salad leaves
  • a small bunch of spring onions
  • 2 skinless chicken fillets
  • a tin of mango slices in syrup
  • a small handful of pine nuts

For the dressing:

  • 2 heaped tablespoons of crème fraîche
  • 2 lugs of white balsamic vinegar
  • 1 – 2 lugs of the syrup that the tinned mangoes come in
  • Salt and pepper


  1. To poach the chicken, place in a large saucepan, cover with water and bring to a gentle simmer. Poach for about 30 minutes. If you can, leave it to cool in the liquid. Take the chicken out of the pan and shred the meat.
  2. Toast the pine nuts in a hot pan and leave to cool.
  3. Chop the spring onion finely.
  4. To make the dressing, mix the crème fraîche, balsamic vinegar and mango syrup in a large bowl. Add a little salt and a good grinding of black pepper and taste to see whether the dressing needs more balsamic vinegar. It is best if it tastes quite tangy.
  5. Add the chicken, salad leaves and mango slices. Mix well and serve. Sprinkle with the chopped spring onions and toasted pine nuts et voilà!

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4 Responses to “Alastair Brew’s Chicken & Mango Salad”

  1. Jeanette says:

    wow it all tastes or should i say sounds yummy and i am sure will be yummyxxxx

  2. jeanette says:

    graham and i had this dish for dinner the other night it was very good we really enjoyed it

  3. Ruth says:

    Yum meeeeeee! Thanks Lucie!

  4. Hooray! I am so glad that you enjoyed it! This is one of those rare salads that even boys like…

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