Chicken mango and coriander salad

Serves:

Ingredients

• 500g chicken breast fillets, trimmed, halved
• Warm water, for poaching chicken
• Salt & ground black pepper
• 1 lime, juiced
• 60mls (1/4 cup) peanut oil
• 2 small fresh red chillies, deseeded, finely chopped
• 1 tbs brown sugar
• 2 (about 500g) mangoes, peeled, sliced
• 1/3 cup fresh coriander leaves
• 4 green shallots, sliced
• 50g snow pea sprouts

Method

Place chicken fillets in a medium frying pan.

Add enough warm water to cover and add salt and pepper to taste.

Cover the pan and poach the chicken over medium-low heat for 8-10 minutes or until cooked through.

Place chicken fillets onto a plate, cover and refrigerate for 30 minutes or until cooled.

Meanwhile, combine 2 tbs lime juice with peanut oil, chillies and brown sugar in a screw-top jar.

Shake until well combined.

Cut the cooled chicken breasts lengthways into 1 cm-thick slices.

Combine the chicken, mango, coriander and green shallots in a large bowl.

Pour the dressing over the salad, season with salt and pepper and toss.

Toss through the snow pea sprouts and serve.

Serving Suggestions

Note