To prepare ahead make the sauce a day in advance but do not add the mint leaves. Toast the almonds and cook and slice the chicken. When ready to serve add the mint leaves to the sauce, prep the avocado and mango and put the salad together as above.
Coronation Chicken is always a popular dish and this is a revamped version of a classic and a lovely spring or summer lunch. Maybe serve with a bowlful of wild brown rice dressed with some vinaigrette.
If you can get Alfonso mangoes (in season April -June) grab them when you see them as they give a fragrance to this dish, which is hard to beat.
Adapted from a recipe by Diana Henry from Bird in The Hand