• 30
  • Serves

Chicken, Prawn & Mango Salad with Aioli

This summer salad is colourful, delicious and won't last long!


Praise Tip: to toast macadamia nuts, place on an oven tray and roast at 180oC for 7 minutes, or until lightly toasted. 

What You'll Need

  • 1 large barbecued chicken, bones and skin removed
  • 750g large cooked prawns, peeled, deveined and tails left intact
  • 2 baby cos lettuce, cored
  • 2 mangoes, peeled, seeded and cut into large dice
  • 3 spring onions, finely sliced
  • 1 Lebanese cucumber, finely sliced
  • ½ cup toasted macadamia nuts, coarsely chopped
  • ⅔ cup Praise Deli Style Classic Aioli

What to Do

  1. Cut chicken meat into large pieces. Place in a large bowl with prawns, torn lettuce, mangoes, spring onions and cucumber and toss to combine.
  2. Add aioli and toss gently.
  3. Serve on a large platter, sprinkled with nuts.