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Chicken and mango salad
Chicken and mango salad
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Prep Time:
105 minutes
Cook Time:
10 minutes
Total Time:
115 minutes
Elevate your chicken salad with juicy mango for a delicious Friday night meal.
Ingredients:
  • 4 (about 120g each) chicken breasts, fat and sinew trimmed
  • 2 tsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) rice vinegar
  • 1 lime, juiced
  • 20.00 gm caster sugar
  • 2 makrut lime leaves, thinly shredded
  • 1 small red chilli, seeded, sliced
  • 2 mangoes, peeled
  • 200ml light olive oil
  • 1 telegraph cucumber, very thinly sliced lengthways
  • 500.00 ml snow pea shoots*
  • 75g fresh coriander leaves
  • 6 shallots (spring onions), finely sliced
Instructions:
  • Season the chicken breasts and steam for 7-8 minutes until fully cooked. Test for doneness by inserting a skewer into the thickest part; the juices should run clear.
  • Shred the chicken and transfer it to a bowl.
  • Combine ginger, garlic, rice vinegar, lime juice, sugar, makrut lime leaves, and chilli in a bowl. Add chicken and toss to coat evenly. Let marinate for one hour.
  • Puree the flesh from one mango in a food processor, then blend in the oil until smooth. Thinly slice the flesh from the second mango and set aside. Drain the chicken, saving the marinade, then combine with cucumber, snow pea shoots, mango slices, coriander, and shallots in the bowl.
  • Mix the mango puree with the reserved marinade and generously pour the dressing over the salad.

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