We have been eating a lot of the chicken and mango salad this summer. It quick and simple to prepare. Barbecue the chicken over coals if you can, the flavour is so much better. The mango brings a silky smooth texture while adding plenty of herbs and a delicious dressing creates a fabulous zingy freshness.
Salad
| 1 Tbsp | Olive oil |
| 4 | Chicken breasts, boneless, skinless and cut into strips (Main) |
| 3 | Spring onions, sliced finely |
| 1 | Chilli, seeds removed, finely chopped |
| 3 handfuls | Fresh coriander |
| 1 handful | Fresh mint |
| ½ | Lemons, or lime, zested |
| 100 g | Vermicelli, soaked as per instructions (Main) |
| 1 | Mango, cut into thin strips (Main) |
| ¼ cup | Toasted cashew nuts, to garnish, optional |
Dressing
| ¼ cup | Sweet chilli sauce |
| 1 Tbsp | Oil |
| 1 Tbsp | Brown sugar |
| 1 tsp | Fish sauce |
| 1 tsp | Sesame oil |
| ½ | Lemons, or lime, juiced |
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Directions
- To make the dressing combine the sweet chilli sauce, oil, sugar, fish sauce, sesame oil and lime juice in a jar. Shake well to mix.
- Rub the chicken with the oil and cook in a pan on a high heat or barbecue until cooked through.
- Set aside to cool.
- Into a large bowl place the spring onions, chilli, coriander, mint, lime, vermicelli, chicken and mango. Toss through the dressing, season with salt and pepper, and toasted cashews if you wish, and serve.
