Toast the almonds in a hot, dry non-stick pan until golden. Set aside.

Dice the mango into very small pieces and set aside as your salad garnish.

Dice the cooked (cooled) chicken meat into small chunks and place it into a large bowl. Skinless chicken breasts work well, but if you are cutting up leftovers from a chicken roast, please check for bones.

Add the mayonnaise, curry powder, and raisins. Season with salt and pepper and mix well to combine. If the mixture feels a little stiff, add a tablespoon of water and mix again to loosen it a little.

Spread the salad leaves out on a large serving salad platter and cover them with the curry chicken mixture.

Scatter over the diced mango followed by the crunchy, toasted almonds. Finish with the sliced green onions.