Chicken & Mango Salad
Chicken & Mango Salad
In Burmese cuisine, salads are a thing of beauty, and this one does not disappoint. Generously spiced, juicy chicken is piled on top of a fresh salad, dressed with a punchy dressing. Perfect summer food.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- ½ tsp smoked paprika
- ¼ tsp chilli powder
- ¼ tsp salt
- ½ tsp turmeric powder
- 2 chicken breasts, skinless
- ½ small head cabbage, very finely shredded
- 2 medium carrots
- 2 very firm mangoes
- ¼ cup peanut oil
- Juice 2 limes
- ½ tsp minced garlic
- 1 tbsp fish sauce
- 1 tbsp fish sauce
- ½ cup mint leaves, chopped
- ½ cup coriander leaves, chopped
- ¼ cup salted roasted peanuts, crushed
Method
- Place the spices in a small bowl and whisk to combine. Rub spice mix over chicken breasts, then place on a barbecue to cook. Cover and rest.
- Meanwhile, place the finely shredded cabbage in a large bowl and add the carrot strips. Julienne the carrots and mangoes with a mandoline or by hand, carefully. Add them to the cabbage and toss to combine.
- Place the peanut oil, lime juice, garlic, fish sauce and chilli flakes into a jar and shake well to combine.
- Finely slice or shred the chicken breasts.
- Drizzle the dressing over the salad and add the mint and coriander. Toss together gently to combine.
- Divide between 4 bowls and top with the chicken. Garnish with the roasted peanuts and serve.
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