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Chicken and Mango Salad

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
4serves

Introduction

As I write this, it’s still three weeks before the end of winter and I can’t feel my toes.

So, in the spirit of warm, balmy days that live in my hopes and dreams, I created this delicious summery Chicken and Mango salad.

Generously spiced, juicy chicken is piled on top of a fresh salad, dressed with a punchy dressing.

Perfect summer food.

Now I just need some summer to go with it…

Tags:

The recipe

Ingredients

½ tsp smoked paprika
¼ tsp chilli powder
¼ tsp salt
½ tsp turmeric powder
2 chicken breasts, skinless
½ small head cabbage, very finely shredded
2 medium carrots
2 very firm mangoes
¼ cup peanut oil
Juice of 2 limes
½ tsp minced garlic
1 Tbsp fish sauce
1 tsp chilli flakes
½ cup mint leaves, chopped
½ cup coriander leaves, chopped
¼ cup crushed salted roasted peanuts

Directions

Step 1
Place the spices in a small bowl and whisk to combine.
Step 2
Rub spice mix over chicken breasts and then BBQ until cooked.
Step 3
Cover and rest while you make the salad.
Step 4
Place the finely shredded cabbage in a large bowl and add the carrot strips.
Step 5
Julienne the carrots and mangoes with a mandolin or carefully by hand.
Step 6
Add them to the cabbage and toss together.
Step 7
Place the peanut oil, lime juice, garlic, fish sauce and chilli flakes into a jar and shake well to combine.
Step 8
Finely slice or shred the chicken breasts.
Step 9
Drizzle the dressing over the salad, add the mint and coriander and toss lightly before dividing between four bowls.
Step 10
Top with the chicken and garnish with the roasted peanuts.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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