Chicken Salad with Mango Salsa Recipe | Food Diaries | Zarnak Sidhwa | Continental Food

Chicken Salad with Mango Salsa Recipe | Food Diaries
Chicken Salad with Mango Salsa Recipe | Food Diaries

Enjoy mangoes while staying healthy with this Chicken Salad with Mango Salsa! Its full of taste and flavours that you’ll enjoy every bite of!

Watch this Masala TV video to learn how to make Chicken Salad with Mango Salsa and Olive Feta Tart Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 20 July 2020.




Ingredients For Filling:

  • Sun-dried tomatoes in oil, drained 1/2 cup
  • Pitted olives 1/3 cup
  • Dried oregano 1 teaspoon
  • Thyme ½ tsp
  • Rosemary ¼ tsp
  • Garlic cloves 2
  • Olive oil 1 tablespoon
  • Salt and black pepper to taste
  • Red chili flakes as required

Other Ingredients:

  • Puff pastry 1 kg
  • Egg yolk 1
  • Water 1 tsp
  • Sesame seeds 1 tsp

For The Dip:

  • Feta 6 oz
  • Cream cheese 2 oz
  • Olive oil 1/3 cup
  • Lemon juice 2 tbsp
  • Salt a pinch
  • Ground black pepper to taste


Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. Adjust seasonings to taste. Assemble the tart: Roll ½ kg puff pastry into a 12” circle. Repeat with second dough, setting one aside in the fridge until needed. Place first round on a nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up. Remove glass. Place finger near center of each ray and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds. Bake at 200 degrees C for 30-35 minutes, until golden brown all over. Meanwhile, make dip by blending all filling ingredients until smooth. Place in bowl for dipping. Remove tart from oven, let cool on baking sheet for 10 minutes then transfer to a serving platter.

Chicken Salad with Mango Salsa Recipe in Urdu and English

At Masala TV you can check complete Chicken Salad with Mango Salsa Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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