Thai Mango Chicken Salad

16 Ingredients

Number of servings

4 chicken breasts
2tablespoons sesame oil
1tablespoons arrowroot powder
1teaspoons brown sugar
1 clove garlic minced
1 small chilli (to taste)
2 mangoes, skinned and sliced (keep the skin and seed for the marinade)
2 whole limes, cut into half
1 purple onion, finely diced
2 bunches fresh coriander, washed (or fancy lettuce)
1 bunch fresh mint leaves washed
2 whole cucumber, finely diced
4 tomatoes diced
1/2 cup fried onions to garnish the salad
1/2 cup thai dressing from woolies or
2tablespoons fish sauce (for the marinade of the chicken)

Description

A fresh and tasty plate of colour!

Method

Step 1 of 4

Place each chicken breast into a bowl cover with the sesame oil, garlic, ginger, and brown sugar then rub into the breasts the arrowroot. Toss into the bowl the mango skin and mango seed. Place into the fridge overnight. BBQ or pan fry with a touch of butter the lime halves

Step 2 of 4

Place the chicken breasts into a greased baking tray, bake in the oven low and slow for say 45 mins on 90 degrees, when the chicken breasts are 90 percent cooked place them on the bbq or into a hot wok/fry pan to give the chicken a golden brown colour. Remove from the heat keep warm.

Step 3 of 4

In a large bowl place in the coriander, fresh mint leaves, the diced cucumber, tomato, spanish onion and sliced mango toss together. Place onto plates or a platter lay the sliced chicken on top sprinkle with fried onions.

Step 4 of 4

Now dress the salad with a good Thai style salad dressing from Woolies or make your own with sesame oil, fish sauce, touch of diced onion, chilli and garlic. Serve on the salad for each person a half a bbq or pan fried lime.