Chicken salad with mango

1. Cut the chicken into pieces, cook in oil until golden brown, add salt. When cooled, cut them into small cubes. Peel and cut the mangos into strips. Cut the cheese into small cubes.

2. Mix 1/3 of the chicken, 1/3 of the mangos, 1/3 of the cheese and 1/3 of the celery. Toss, then add another third of each ingredient. Mix well and add the last third. Refrigerate.

3. Stir in the mayonnaise, orange juice, ginger and nutmeg. Pour over the chicken mixture. Cover and place in the fridge for 24 hours.

4. Just before serving, stir, sprinkle with paprika and arrange arugula, sun-dried tomatoes and sliced gherkins.

Photo credit: Sucré Salé