Dukkah Chicken and Mango Salad


Dukkah Chicken and Mango Salad

  • Servings: However many
  • Difficulty: Easy
  • Print

Top with onion, feta and nuts


  • Boneless chicken breasts – 1 breast per person
  • Dukkah – either NoMU or home-made (see recipe below)
  • 2T coconut oil
  • Mango (or peach), peeled and cut up – 1 per 2 or 3 people
  • A mixture of salad leaves and herbs
  • ½c pecan nuts – whole or pieces
  • Cucumber, cut into slices then halved
  • Red onion, cut into fine rings
  • Feta
  • Honey
  • Mustard – I like country mustard with seeds, but you can use any mustard of your choice
  • Lemon juice or white wine/cider vinegar
  • Olive oil

For the Dukkah:

  • ½c nuts – hazelnuts, cashews, almonds, pecans, walnuts or a mixture
  • ¼c sunflower seeds
  • ¼c sesame seeds
  • 1T whole coriander seeds
  • ½T whole cumin seeds
  • 8 – 10 cardamom pods (optional), seeds only (remove the husks by bashing the pod)
  • ½t sugar (or something like stevia to give the equivalent sweetness)
  • ½t sea or Himalayan salt
  • ½t lemon or orange zest or dried peel (optional)


If you’re making your own dukkah, do that first. Simply put all the ingredients into a grinder or use a good blender and whizz until you get the texture you prefer – I like mine quite coarse. Taste and adjust salt, sugar, etc to your liking.

Place the pecan nuts for the salad in a dry frying pan and warm over low heat, shaking the pan often so the nuts don’t burn. When they are slightly toasted – just starting to brown – remove from heat and allow to cool. You can also bake them in the oven on low, watching very carefully as they go from toasted to burnt in about a minute.

Cut up the chicken breasts into bite-sized pieces. Pour some dukkah into a bowl and roll the chicken pieces in it so they are completely covered.

Heat some coconut or olive oil in the pan, and on medium heat, sauté the chicken pieces until they are cooked through (cut one open to check). You will need to keep stirring more or less constantly as the nuts in the dukkah burn quite easily. Set aside to cool slightly.

In a small bowl, put some honey and mustard, quantities depending on how strong the mustard is and how sweet you like your dressing. Add a tablespoon or so of lemon juice or vinegar and stir well until the honey and mustard dissolve (except for the whole seeds obviously). Then add about 3T of olive oil and mix well.

Wash and prepare your salad leaves and herbs. Arrange them on a plate or in a bowl, and layer on the cucumber and chicken pieces. Top with mango, feta, onion and finally nuts.

Stir the dressing well to mix before pouring over. Toss and serve immediately.


© Alexandra Lawrence and Inspired Nourishment, 2015



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