Chicken Mango Salad
Olga
ingredients
- 1 large chicken breast
- Ripe Mango
- 1/4 cup chopped cilantro
- 1 cup cherry tomatoes
- 2 shallots, sliced
- 1 cup mixed salad greens
- 1/4 cup julieneed red and green sweet pepper
- Mint
- 1/2 roasted cashew nuts
- 3 Tablespoons Fish Sauce 3 Tablespoons Lime Juice
- 1 teaspoon brown sugar
- chilli powder or pepper flakes or fresh chilli
directions
- 1
To poach the chichen, put the chicken breast in a small pot and cover with water. Turn to High heat and when it comes to a boil, lowe to medium for 6 – 8 min. Then plunge the chichen in cold water and leave it in cold water until it cools down. Shred the chicken into small pieces by hand, making about 1.5 cups. Keep it in an airtight container in refrigerator until ready to use (up to 3 days)
- 2
Arrange mango slices on the serving plates.
- 3
In a large bowl, place shredded chicke, cilantro, cherry tomatoes, hsallots, mixed salad greens, peppers, mint.
- 4
In a small bowl mix in fish sauce, lime juice, brown sugar and chili powder to make a dressing.
- 5
Pour over the salad and stir until mixed.
- 6
Place salad over mango and garnish with cashews, then serve.
Source: Olga
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