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easy recipes for busy people

Thai Style Chicken & Mango salad

Tart mango, juicy poached chicken and crunchy asparagus all in a super tasty Thai style dressing…this is the perfect weeknight dinner on a warm evening.

An underripe mango is what you want for this one. I use a vegetable peeler to slice off thin ribbons from the mango, this wouldn’t be possible with a soft piece of fruit.

Beautiful Green Mangoes
Use a vegetable peeler to get thin ribbons…be careful though, this is slippery work!
Voila! Delicious Chicken and Mango Salad, the perfect mix of sweet, sour and spicy

 

Print Recipe
Thai Style Chicken & Mango salad
Juicy chicken and succulent mango with a delicious Thai style dressing
Course Lunch, Main Meal
Prep Time 15 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Course Lunch, Main Meal
Prep Time 15 minutes
Cook Time 20 minutes
Servings
person
Ingredients
Instructions
  1. Place the stock, water and chicken breast in a small saucepan & bring to a gentle boil. Turn the heat down to a simmer, cover the pan with a lid & leave for 10 minutes
  2. Turn off the heat & let the chicken sit in the hot liquid for another 10 minutes
  3. Remove the chicken from the pan & allow to cool while you prepare the other ingredients
  4. Finely dice the shallots and garlic
  5. Heat the oil in a small saucepan over medium heat
  6. Add the shallots, garlic and chilli flakes & cook for about 1 minute
  7. Remove from the heat, add the fish sauce, maple syrup and lime juice and stir through
  8. Boil some water in a pan, add a pinch of salt and the sliced asparagus, cook for about 1-2 minutes so the asparagus is still crisp, drain & add to a bowl
  9. Slice the mango into thin strips and add to the bowl
  10. Dice the poached chicken, add to to the asparagus & mango
  11. Stir through the herbs (if using) then pour over the dressing
  12. Mix the dressing through the salad & serve
Recipe Notes

The poached chicken could be replaced with cooked prawns if you prefer.

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