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Chicken & Mango Salad

Chicken & Mango Salad

By: Naomi Sherman

In Burmese cuisine, salads are a thing of beauty, and this one does not disappoint. Generously spiced, juicy chicken is piled on top of a fresh salad, dressed with a punchy dressing. Perfect summer food.


Servings

4

Prep time

Cook time

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 2 limes
  • ½ tsp minced garlic
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • ½ cup mint leaves, chopped
  • ½ cup coriander leaves, chopped
  • ¼ cup salted roasted peanuts, crushed

Method


  • Place the spices in a small bowl and whisk to combine. Rub spice mix over chicken breasts, then place on a barbecue to cook. Cover and rest.
  • Meanwhile, place the finely shredded cabbage in a large bowl and add the carrot strips. Julienne the carrots and mangoes with a mandoline or by hand, carefully. Add them to the cabbage and toss to combine.
  • Place the peanut oil, lime juice, garlic, fish sauce and chilli flakes into a jar and shake well to combine.
  • Finely slice or shred the chicken breasts.
  • Drizzle the dressing over the salad and add the mint and coriander. Toss together gently to combine.
  • Divide between 4 bowls and top with the chicken. Garnish with the roasted peanuts and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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