This Upside Down Chicken and Mango Salad is equal parts crispy, tangy, sweet, and herby. The crisp chicken is served underneath a bright salad featuring mango, cucumber, tomato, and a zesty lemon-ginger dressing. Perfect for lunch, a light dinner, or a summer gathering.
Why You’ll Love This Recipe
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Crispy & Fresh Combo: Crunchy chicken meets a refreshing mango salad.
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Summery Flavors: Juicy mango, lemony dressing, and herbs bring it to life.
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Versatile: Great as a light meal or a fun dish to serve guests.
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Balanced: Sweetness from mango and honey, acidity from lemon and pomegranate molasses, richness from the chicken cutlet.
Ingredients
For the Salad:
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1 cucumber, thinly sliced
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1 tomato, thinly sliced
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1 onion, thinly sliced
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1 mango, thinly sliced
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A handful of chopped coriander and mint
For the Dressing:
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4 tbsp olive oil
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1/3 cup lemon juice
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1 tbsp pomegranate molasses (optional)
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1/2 tsp freshly grated ginger
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1 tbsp honey
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Salt and pepper to taste
For the Chicken Cutlet:
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1 chicken breast, halved lengthwise and sliced thin
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Salt and pepper to taste
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1 egg, beaten
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1 cup breadcrumbs
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Oil or ghee, for shallow frying
Instructions
1. Prepare the Chicken:
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Season the chicken slices with salt and pepper.
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Dip each piece into the beaten egg, then coat with breadcrumbs.
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Heat oil or ghee in a pan over medium heat. Shallow fry the chicken cutlets until golden brown and cooked through.
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Remove and set on a paper towel to drain excess oil.
2. Make the Salad Dressing:
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In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses (if using), grated ginger, honey, salt, and pepper. Set aside.
3. Toss the Salad:
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In a large bowl, combine sliced cucumber, tomato, onion, mango, coriander, and mint.
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Pour the dressing over and toss gently to coat.
4. Assemble the Plate:
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Place the crisp chicken cutlets at the bottom of a shallow serving dish or individual plates.
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Pile the mango salad generously on top.
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Serve immediately so the chicken stays crisp under the juicy salad.
Upside Down Chicken and Mango Salad
Ingredients
For the Salad:
- 1 cucumber thinly sliced
- 1 tomato thinly sliced
- 1 onion thinly sliced
- 1 mango thinly sliced
- A handful of chopped coriander and mint
For the Dressing:
- 4 tbsp olive oil
- 1/3 cup lemon juice
- 1 tbsp pomegranate molasses optional
- 1/2 tsp freshly grated ginger
- 1 tbsp honey
- Salt and pepper to taste
For the Chicken Cutlet:
- 1 chicken breast halved lengthwise and sliced thin
- Salt and pepper to taste
- 1 egg beaten
- 1 cup breadcrumbs
- Oil or ghee for shallow frying
Instructions
- Season the chicken slices with salt and pepper.
- Dip each piece into the beaten egg, then coat with breadcrumbs.
- Heat oil or ghee in a pan over medium heat. Shallow fry the chicken cutlets until golden brown and cooked through.
- Remove and set on a paper towel to drain excess oil.
- In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses (if using), grated ginger, honey, salt, and pepper. Set aside.
- In a large bowl, combine sliced cucumber, tomato, onion, mango, coriander, and mint.
- Pour the dressing over and toss gently to coat.
- Place the crisp chicken cutlets at the bottom of a shallow serving dish or individual plates.
- Pile the mango salad generously on top.
- Serve immediately so the chicken stays crisp under the juicy salad.
Frequently Asked Questions (FAQ)
Q: Can I make this ahead of time?
You can prep the salad and dressing in advance, but for best results, fry the chicken cutlets just before serving.
Q: Can I bake the chicken instead of frying?
Yes, you can bake the breaded chicken at 200°C (400°F) for 20–25 minutes, flipping halfway through. It won’t be as crisp, but it’s a lighter option.
Q: What can I use instead of pomegranate molasses?
You can skip it or use a splash of balsamic vinegar or tamarind paste for a similar tangy-sweet flavor.
