Chicken Salad (Stolen from a Rylstone Cafe)

Total Time
Prep 10 mins
Cook 0 mins

First had this in a little cafe at Rylstone, which is a tiny place near Mudgee, NSW Australia. The chef was kind enough to give me the recipe.

Ingredients Nutrition


  1. Put lettuce leaves in serving bowl, throw in everything else.
  2. To make dressing: place all ingredients a in screw top jar, and shake till well mixed, pour over salad about 30 minutes before serving time.
  3. Keep in fridge.
Most Helpful

Excellent was the verdict from family :) I couldn't decide between the avocado and the mango so added both. I also added some chopped red peper which I had on hand. I used spring onion in place of the red onion. Topped it all off with some toasted cashew nuts. Thanks for a great 'Keeper' :) Update; May 2009: This time doubled the amounts of ingredients & added in some black & green grapes & cherry tomatoes cut in halves along with the mango, avocado, red onion, spring onions & red pepper. This was a big hit at the pot luck I took it too :) I really enjoy this salad and make it often.

Jen T May 02, 2009

What a wonderful salad. I enjoyed all the flavors and textures very much. Everything blended beautifully together to create a remarkable treat. I used french shallots, sweet red onions, ripe avocado and romaine lettuce, with my bbq chicken, so good. Thanks so much for sharing your stolen recipe. :) Updated: This salad is so good, I made it again, this time using a beautiful ripe yellow mango. Next time I will make it using both the avocado and the mango for a truly decadent treat. This is a wonderful recipe that I have added to my keeper box. It is so delicious, light and refreshing. I love the ease in making the dressing, so simple, so delicious. The best luncheon on these long hot summer days.

Baby Kato August 03, 2010

I had a little left over chicken so made this for my lunch, I used red onion and avovado..yummm, love the dressing.
Thanks :)

Evie* July 23, 2010

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