Asian Chicken, Noodle and Mango Salad

Name: Asian Chicken, Noodle and Mango Salad
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 2 garlic cloves, crushed; 1 handful of coriander/cilantro leaves, roughly chopped; 1 handful of coriander/cilantro leaves, roughly chopped; 1 handful of Thai basil leaves (or standard sweet basil), roughly chopped; 1 handful of mint leaves, roughly chopped; ½ cucumber, halved and deseeded; 1 large carrot, peeled; 1 small red onion, finely sliced; 1 small red pepper, deseeded and very thinly sliced; 2 tbsp palm sugar or soft brown sugar; 2 tbsp fish sauce; 1 red bird’s eye chilli, finely sliced; 2 tbsp palm sugar or soft brown sugar; 50 g/1¾ oz/heaped ⅓ cup roasted unsalted peanuts, chopped; 1 handful of Thai basil leaves (or standard sweet basil), roughly chopped; 4 tbsp lime juice; sea salt; 100 g/3½ oz dried glass or vermicelli noodles; 2 green-skinned (underripe) mangoes, peeled; 2 skinless, boneless chicken breast fillets; 100 g/3½ oz dried glass or vermicelli noodles; 2 skinless, boneless chicken breast fillets

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

This is such a great salad for when you’re in the mood for something totally light and refreshing with a spicy kick to it. You can use leftover roast chicken for the salad but I prefer to poach the chicken as and when I need it. It’s a great low-fat method of cooking that ensures the meat will stay nice and juicy. For a touch of sweetness, I’ve added fresh mango in the salad, but try and buy green-skinned, firm mangoes for this – the type you’d often buy and wait to ripen up at home. If the

Ingredients

Asia
Spicy
Leftovers

Ingredients

Method