CHICKEN AND MANGO SALAD
Serves 4
• 1 Tbsp olive oil
• 4 boneless, skinless chicken breasts, cut into strips
• 3 spring onions, sliced finely
• 1 chilli, seeds removed and chopped finely
• 3 handfuls of coriander leaves
• 1 handful mint leaves
• Zest of ½ lime or lemon
• 100g vermicelli, soaked as per instructions
• 1 mango, cut into thin strips
• Salt and pepper to taste
• Optional - ¼ cup toasted cashews to garnish
Dressing
• ¼ cup sweet chilli sauce
• 1 Tbsp oil
• 1 Tbsp brown sugar
• 1 tsp fish sauce
• 1 tsp sesame oil
• Juice of ½ lime or lemon
1. 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.
2. Rub the chicken with the oil and cook in a pan on a high heat or barbecue until cooked through. Set aside to cool.
