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Fruity Indian Chicken Salad

Fruity Indian Chicken Salad

4.5rating out of 5

(823 reviews from our customers)

Prep Time

20 min



This gorgeously exotic chicken salad is awash with vibrant colour and flavour. You'll pan-fry tender British chicken in our aromatic curry powder, before glazing it in mango chutney. Coriander naans become crunchy Indian croutons, and you'll bring it all together with a zingy lime dressing. Spice up your life!

Prep Time

20 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
30g sultanas
1 red pepper
1 lime
large British chicken breast
1 large British chicken breast
nigella seeds 2
1 tsp nigella seeds
50g baby leaf salad
mango chutney
20g mango chutney
1 tsp ground turmeric
1 tbsp curry powder
100g basmati rice
mini naan
2 mini coriander naans †
1 carrot
1 mayonnaise sachet (30ml) †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of sultanas (30g)
  • 1 red pepper
  • 1 lime
  • 1 large British chicken breast fillet
  • 1 tsp nigella seeds
  • 50g baby leaf salad
  • 1 mango chutney pot (20g)
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 100g basmati rice
  • 2 mini garlic & coriander naans<span class="strong">†</span>
  • 1 carrot
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 613 kJ
145 kcal
3052 kJ
722 kcal
of which saturates
3.5 g
0.6 g
17.4 g
2.7 g
of which sugars
18.4 g
5 g
91.6 g
24.7 g
Fibre 1.4 g 6.9 g
Protein 9.6 g 48.1 g
Salt 0.33 g 1.62 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of sultanas (30g)
sultanas, sunflower oil
1 red pepper
red pepper
1 lime
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tsp nigella seeds
nigella seeds
50g baby leaf salad
mixed salad
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1 tsp ground turmeric
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
100g basmati rice
basmati rice (100%)
2 mini garlic & coriander naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), dried coriander, kalonji seeds, salt, preservative: calcium propionate, milk powder, garlic flavouring
1 carrot
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
  • Allergens highlighted by † (milk, gluten, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Fruity Indian Chicken Salad

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the basmati rice, ground turmeric, sultanas, a generous pinch of salt and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked


2 Fruity Indian Chicken Salad

Meanwhile, deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

3 Fruity Indian Chicken Salad

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Combine the mayo with the juice of 1/2 [1] lime and 2 tbsp [4 tbsp] olive oil

Season with a pinch of salt and pepper – this is your lime dressing

4 Fruity Indian Chicken Salad

Chop the chicken breast[s] into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped chicken breast, curry powder and a generous pinch of salt and cook for 6-8 min or until the chicken is cooked through (no pink meat!)

5 Fruity Indian Chicken Salad

Meanwhile, tear the mini coriander naans and add to a baking tray with a drizzle of olive oil

Put the tray in the oven and cook for 4-5 min or until golden and crispy – these are your naan croutons

6 Fruity Indian Chicken Salad

Once cooked, remove the chicken pan from the heat, then add the mango chutney and nigella seeds and give everything a good mix up – this is your mango glazed chicken

Cut the remaining lime into wedges

Add the cooked rice to a sieve and run it under cold water until cool

7 Fruity Indian Chicken Salad

Add the baby leaf salad, rice, carrot ribbons, red pepper strips, naan croutons and give everything a good old mix up


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Serve the salad in a bowl, top with the mango glazed chicken and drizzle the lime dressing all over

Garnish with a lime wedge


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