Name: Chicken and green mango salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon sweet chilli sauce; 2 teaspoon grated palm sugar; 300 gram barbecued chicken, shredded coarsely; 1 (350g) green mango, cut into matchsticks; 1/2 small_piece (50g) red onion, sliced thinly; 60 gram baby mizuna leaves; 1/4 cup fresh coriander leaves (cilantro), firmly packed; 1 medium_piece (120g) carrot, cut into matchsticks; 1/4 cup fresh mint leaves, firmly packed

Ingredients

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon sweet chilli sauce

2 teaspoon grated palm sugar

300 gram barbecued chicken, shredded coarsely

1 (350g) green mango, cut into matchsticks

1/2 small_piece (50g) red onion, sliced thinly

60 gram baby mizuna leaves

1/4 cup fresh coriander leaves (cilantro), firmly packed

1 medium_piece (120g) carrot, cut into matchsticks

1/4 cup fresh mint leaves, firmly packed

Method

1.Make sweet chilli dressing. Combine ingredients in screw-top jar, shake well

2.Combine chicken and remaining ingredients with sweet chilli dressing in medium bowl, toss well. Serve with a squeeze of lime, if you like

Instead of barbecued chicken, you can poach 300g (9½ ounces) chicken the night before, store, covered, in the refrigerator.
Note

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Ingredients

Method

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