Jubilee salad


Cooked chicken or turkey in a fruity and exotic sauce.

Serves six.

This recipe contains the following types of ingredient: meat and poultry; fish and seafood; dairy and honey; plants and fungi.


400 g
chicken or turkey breast
10 ml
Zaytoun FAIRTRADE olive oil
50 ml
FAIRTRADE white wine
red bell pepper
kiwi fruits
bunch fresh herbs
15 ml
Fairtrade curry powder
30 ml
Fairtrade mango chutney
Woucestershire sauce
150 ml
light mayonnaise
300 ml
Greek-style yoghurt



Dice the meat and fry gently in the olive oil for a few minutes. Add the wine, cover and simmer until the meat is cooked through. Once cooked, drain and allow to cool to room temperature.


Remove the stalk, pith and pips from the pepper and chop into strips.

Skin the kiwis and slice lengthwise into 6 to 8 slices per fruit.

Wash dry and chop the herbs in the usual way.

Dry fry the curry powder over medium heat for a few minutes until it starts to release the spicy aromas, and then remove from the heat and mix in the mango chutney and Worcestershire sauce.


In a mixing bowl mix the mayonnaise and yoghurt and add the spicy chutney. Mix well and add the chopped herbs, the chopped pepper and kiwi fruits and turn gently to coat.

Add in the cooled poultry. Mix again, gently so as not to bash the kiwi fruit.

Turn into a serving dish and chill well before serving.


A Fairtrade mango would work in place of the kiwi fruits.