Walnut bread with chicken, mango and artichoke, honey and sherry vinegar dressing and Parma ham cris

Serves 4 Starters and mains




  • 2 plump chicken breasts, thinly shredded
  • 2tbsp extra virgin olive oil, plus a little extra
  • 1tbsp chopped thyme leaves
  • 300g jar artichoke slices in olive oil, drained
  • 4 slices Parma ham
  • 1-2 small gem heart lettuces, separated into leaves
  • 1 ripe, firm mango, peeled and thinly sliced
  • 40g butter, softened
  • 4 slices of walnut bread

For the dressing

  • 4tbsp extra virgin olive oil
  • 1tbsp walnut oil
  • 1tbsp good quality sherry vinegar
  • 1tsp thick honey


To make the dressing, whisk all the ingredients together in a bowl, season, and set aside.

Place the chicken in a bowl with the olive oil and thyme leaves and toss to coat. Season with salt and pepper. Heat a griddle pan until hot and cook the chicken for 2-3 minutes on each side, until cooked through. Remove from the pan, shred lightly and keep warm. Clean the pan, then brush with a little extra olive oil and cook the artichoke slices until golden, about 3-4 minutes. Set aside to cool.

Heat a frying pan until hot and cook the Parma ham for a minute or so each side, until crisp. Let cool then break into pieces.

Place the lettuce leaves in a large bowl and add the cooled artichoke hearts and mango slices. Add just enough dressing to coat, then toss gently. Butter the walnut bread and arrange the leaves, artichoke and mango on top. Top with the shredded chicken and ham crisps and serve.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.


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