Chicken and mango salad

Name: Chicken and mango salad
Yield: 4
Ingredients: 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; 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

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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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

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.