Thai mango and noodle chicken salad

Thai mango and noodle chicken salad

INGREDIENTS

  • 3 garlic cloves, crushed
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 11/2 tablespoons lime juice
  • 1 teaspoon caster sugar
  • 2 mangoes, thinly sliced
  • 1 cup fresh coriander leaves
  • 1 long red chilli, seeded, thinly sliced
  • 1/3 cup vegetable oil
  • 500g Free Range Chicken Breast thinly sliced
  • 150g dried thin rice stick noodles
  • 1 Lebanese cucumber, seeded, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 red capsicum, thinly sliced 
  • 3 green onions, thinly sliced diagonally
  • 1/2 cup small fresh mint leaves
  • 2 tablespoons fried shallots

Directions 

  • Step 1 
Place garlic, vinegar, fish sauce, lime juice, sugar, half the mango, half the coriander and half the chilli in a food processor. Process until mixture is smooth. Add 1⁄4 cup oil. Process until combined. Season with salt and pepper. Place half the dressing in a medium bowl. Add chicken. Toss to coat.
  • Step 2
    Place noodles in a large, heatproof bowl. Cover with boiling water. Stand noodles for 7 minutes or until tender. Drain. Refresh under cold water. Drain. Return to bowl.
  • Step 3
    Meanwhile, heat half the remaining oil in a large frying pan over medium-high heat. Add half the chicken. Cook, stirring occasionally, for 5 to 7 minutes or until chicken is browned and cooked through. Transfer to a plate. Cover to keep warm. Wipe pan clean. Repeat with remaining oil and chicken.
  • Step 4
    Add chicken, cucumber, carrot, capsicum, onion, mint and remaining mango and coriander to noodles. Add half the remaining dressing. Toss to combine. Transfer to a large serving bowl.
  • Step 5
    Top salad with fried shallots and remaining chilli. Drizzle with remaining dressing. Serve.
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