Chargrilled Chicken Salad with Sweet Mango and Baobab by Lorraine Pascale

Lorraine Pascale, top model turned TV chef, best selling cook book author and generally beautiful person (inside and out), has shared a fantastic recipe from her latest book How To Be A Better Cook. This wonderful chargrilled chicken dish with the sweet and fruity flavours of mango is adapted from Lorraine’s original version to incorporate extra zing and nutritional benefits from our baobab powder. The baobab contains natural Vitamin C to promote energy and support the immune system – perfect at this time of year. 

Lorraine, over to you: 
I'll start with a little word of warning before you get started on this delicious dish - when you're cooking the chilli flakes (along with the chicken), please do be sure to open the windows and turn on the extractor fan as that chilli sure does hit the back of the throat as it heats up!

Ingredients, serves 6–8: 

4 x 150g skinless chicken breasts, cut into 2cm wide strips
Spray oil or 1 tbsp sunflower oil
1/2 -1 tsp chilli flakes, depending how hot you like it (optional)
2 medium carrots
2 yellow peppers, deseeded
2 Golden Delicious apples
Leaves from 1/2 bunch of fresh mint
Leaves from 1/2 bunch of fresh coriander
50g roasted (not dry-roasted) peanuts, roughly chopped or crushed

For the dressing:

1 small ripe mango, peeled and de-stoned and cut into really tiny cubes
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Juice of 1/2 lime
1 tbsp Organic Burst Baobab powder
Sea salt and freshly ground black pepper


  1. Get a large griddle or frying pan nice and hot on a high heat. Depending on their size, you may need to use two, or alternatively cook the chicken in two batches.
  2. Toss the chicken strips in a large bowl with the oil, chilli flakes (if using) and salt and pepper.
  3. Lay the pieces in the hot pan(s) to cook for about 5–6 minutes, turning once, until cooked through.
  4. Once cooked, remove from the pan, pop them onto a plate and leave to cool.
  5. Next, make the salad dressing by simply whisking all the ingredients together in a small bowl. Season to taste.
  6. If the dressing is too thick, add a little water for desired consistency and set aside.
  7. I like my carrots in ribbons rather than shreds for this recipe, so take a peeler and just keep peeling the carrots into ribbons until there’s no carrot left, popping them onto a large serving platter as you go. Alternatively, you could use a mandolin or really sharp knife if you are confident in slicing them quite thin.
  8. Next, thinly slice the peppers into long, thin strips, adding them to the platter also.
  9. Then, quarter and core the apples before thinly slicing them into matchsticks.
  10. Add the apples slices to the salad and rip over the mint and coriander leaves.
  11. Add the cooled chicken and dressing and toss everything together gently.
  12. Sprinkle over the peanuts and serve.

For the chance to win 1 of 5 copies of Lorraine's book How To Be A Better Cook, enter our competition TODAY

By British Former Model and Television Chef Lorraine Pascale

Lorraine is best known for her string of hit BBC 2 TV cooking series and her internationally best selling cook books. Her sales in the UK alone have amassed 1 million copies! Lorraine worked as a top model for years before becoming a cook. She is an avid supporter of the charities Barnardos and Tact, both of which deal with fostered and adopted children.

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