Mango chicken or turkey salad with avocado kidney beans blue cheese


Helen Schofield



  • 150 grams salad leaves (I used a pre-washed mixed bag)
  • 2 to 3 tablespoons cooked sweetcorn (canned or fresh)
  • 2 to 3 tablespoons cooked red kidney beans (canned)
  • Half an avocado, chopped
  • 30 grams blue cheese
  • 2 dessert spoons mango chutney
  • leftover cooked chicken or turkey, shredded (however much you have or want to add)
  • Toasted pita bread or other bread and Greek
  • yoghurt, to serve (optional)


  1. In a large bowl, add the corn, beans, avocado, cheese and mango chutney to the salad leaves and toss really well.
  2. Warm the leftover chicken or turkey through if you like (I did this by blitzing in the microwave for a couple of minutes) and arrange on top of the salad in a bowl or plate.
  3. Serve immediately with toasted pita bread and dollops of Greek yoghurt (if you like). Enjoy!



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