cooked chicken breasts or about 300g (11oz) leftover cooked chicken or turkey, skin removed
1
small red onion
100g
(3 ½oz) tomatoes, deseeded
5
cm (2 in) piece cucumber, deseeded
1Tbsp.
each chopped fresh mint and coriander leaves
1
green chilli, deseeded and finely chopped
Zest and juice of 1 lime
4Tbsp.
spiced mango chutney
75g
(3oz) mini poppadums
Directions
Step 1
Shred the chicken breast into small pieces, transfer to a large bowl and set aside. Finely chop the onion, tomatoes and cucumber, then add to the chicken. Stir through the herbs, chilli, lime zest and juice and season to taste.
Step 2
Spoon a little mango chutney onto each poppadum and top with the chicken mixture, serve immediately.
GET AHEAD Make to the end of step 1 up to 2hr ahead. Complete recipe and serve.
GH TIP Try this with cucumber raita instead of mango chutney for a cooling alternative.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
