Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons fish sauce (for dressing)
- 500grams chicken thigh fillets
- 200grams green beans, trimmed, blanched, refreshed
- 1 red capsicum, thinly sliced
- 1 long red chilli, thinly sliced into rounds (for dressing)
- 1/2 cup fresh coriander sprigs (optional)
- 2 firm ripe mangoes, peeled and thinly sliced
- 1 lime, juiced (for dressing)
- 2teaspoons ground coriander
- 1teaspoons turmeric
- 4tablespoons peanut oil, for seasoning (save 2 tbs for dressing)
- 2teaspoons brown sugar, for dressing
- 1/4 cup peanuts roasted & salted, roughly chopped
Method
Step 1 of 5
Place chicken on a board and cut through the thickest part to butterfly slightly. Combine chicken, turmeric, coriander and oil in a large bowl. Season and toss to combine.
Step 2 of 5
Cook chicken on pre-heated barbecue grill plate over medium heat for 3 minutes each side, pressing down with tongs, or until cooked through. Transfer to a plate to rest while making the salad.
Step 3 of 5
For the dressing; combine oil, fish sauce, sugar, lime juice and chilli in a small jug, whisk with fork to combine.
Step 4 of 5
Place beans in a bowl with capsicum and coriander, drizzle with half the dressing. Cut chicken into large pieces and add to salad. Toss to coat. Arrange mango on a platter and top with chicken mixture.
Step 5 of 5
Drizzle with remaining dressing and top with peanuts. Tip 1: You can replace the chicken and marinade with smoked chicken for a cold quick salad. Tip 2: Leftover chicken is great in wraps for the lunch box with sliced apple and cheddar. Tip 3: You can replace beans with snow peas and sugar snap peas in this salad.
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