You guessed it - chopped salads are back and better than ever before. This one features tender chicken and juicy mango. We think you might just love it.
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Serves
4
Chicken Breasts
Green Beans
Mangetout
Fresh Coriander
Dry Roasted Peanuts
Green Mango
FOR THE DRESSING
Limes
Green Finger Chillies
Garlic Cloves
Fish Sauce
Light Brown Sugar
Salt
Serves
4
Chicken Breasts
Green Beans
Mangetout
Fresh Coriander
Dry Roasted Peanuts
Green Mango
FOR THE DRESSING
Limes
Green Finger Chillies
Garlic Cloves
Fish Sauce
Light Brown Sugar
Salt
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Step 1.
Heat the oven to 180°C. Season the chicken breasts generously with salt and pepper, then transfer to a baking tray and cook in the oven for 25 mins. Allow to cool once cooked – the salad doesn’t need to be warm.
Step 2.
Bring a pan of water to the boil, then drop in the green beans and blanch for 2-3 mins.
Step 3.
Put the cooked green beans, mangetout, cooked chicken breasts, mango and most of the coriander onto a chopping board. Chop into even-sized pieces. Add most of the peanuts to the board and chop again. Add all of your chopped ingredients to a large bowl.
Step 4.
For the dressing, squeeze the juice from your lime into a bowl. Finely chop the chilli and add that, too. Grate in the garlic, then add the remaining dressing ingredients.
Step 5.
Pour the dressing into the chopped salad bowl and toss together. Garnish with the reserved coriander and the reserved peanuts. Enjoy.
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