Samba Chicken Salad Recipe

Wash gem lettuce (or romaine hearts) thoroughly and pat dry. Trim the base and separate into leaves or halve the small heads lengthwise if preferred. Place on a large serving platter or bowl and chill while preparing other components.

Peel (if desired) and thinly slice the cucumber into half-moons (about 1/4-inch thick). Scatter cucumber slices over the prepared lettuce.

Halve the cherry tomatoes and thinly slice the red onion. Distribute tomatoes and onion over the lettuce and cucumber. Sprinkle cilantro leaves on top.

Prep and Season

Pat chicken breasts dry with paper towel. In a small bowl combine olive oil, minced garlic, ground cumin, paprika, 3/4 tsp salt and 1/4 tsp black pepper. Rub the mixture evenly over both sides of each chicken breast.

Cook

Heat a skillet over medium-high heat until hot. Add a drizzle of oil if the pan is dry. Place the chicken breasts in the pan and cook 4–6 minutes per side, depending on thickness, until a golden crust forms and internal temperature reaches 74°C (165°F). Alternatively grill over medium heat. Remove chicken to a cutting board and rest 5 minutes.

Slice the rested chicken into 1/4-inch strips or bite-size pieces. Arrange on top of the dressed salad just before serving.

Blend Dressing

In a blender or food processor combine diced ripe mango, plain yogurt, lime juice, honey, grated ginger, red chili flakes, 1/4 tsp salt and 2 tsp vegetable oil. Puree until smooth. If the dressing is too thick, add up to 2 tablespoons water, 1 tablespoon at a time, to reach a pourable consistency.

Taste and adjust seasoning — add more lime for brightness, honey for sweetness or chili flakes for heat. Chill briefly if not using immediately.

If you chilled the greens, remove from the fridge. Spoon or drizzle the mango dressing evenly over the lettuce, cucumber and tomatoes. Toss gently to coat (or leave dressed pieces arranged for a composed presentation).

Top the salad with the warm sliced chicken. Sprinkle toasted cashews or peanuts and the remaining cilantro leaves across the top.

Serve with lime wedges alongside for extra acidity. Serve immediately so the greens remain crisp and the chicken warm.