mango and peanut chicken salad
How to make mango and peanut chicken salad recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
2 tablespoons sesame oil
350 g (11½ oz) skinless chicken breast fillets, thinly sliced
150 g (5 oz) spinach and watercress salad
1 large ripe mango, stoned, peeled and sliced
4 tablespoons crunchy peanut butter
5 tablespoons coconut milk
2 tablespoons sweet chilli sauce
4 tablespoons water
Method:
Heat 1 tablespoon of the sesame oil in a large, heavy-based frying pan, add the sliced chicken and cook over a high heat for 5–6 minutes, stirring frequently, until browned and cooked through.
Meanwhile, place the spinach and watercress salad with the mango in a large serving bowl, drizzle with the remaining sesame oil and toss to mix.
Add the remaining ingredients to the chicken in the frying pan and cook, stirring, for 1 minute. Toss into the salad and serve while still warm.
For chicken & mango kebabs:
Cut 3 skinless chicken breast fillets, about 175 g (6 oz) each, into cubes and place in a bowl with 4 tablespoons dark soy sauce, a 1 cm (½ inch) piece of fresh root ginger, peeled and chopped, and ½ teaspoon Chinese 5-spice powder.
Toss well to coat, cover and leave to marinate for 5 minutes. Meanwhile, stone, peel and cut 1 mango into large chunks. Toss in a bowl with 1 tablespoon sesame oil and 2 tablespoons chopped fresh coriander.
Thread the chicken and mango evenly on to 8 metal skewers. Cook the kebabs under a preheated hot grill for 8–10 minutes, turning occasionally, until browned and cooked through. Total cooking time 20 minutes.
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| mango and peanut chicken salad |
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