Coconut Chicken, Mango and Passion Fruit Salad

Name: Coconut Chicken, Mango and Passion Fruit Salad
Yield: Serves 4
Ingredients: 1 green pepper, sliced; 400 ml coconut milk; 100 g rocket, washed; 1 big handful mint, stalks removed, leaves finely chopped; 70 ml lemon juice; 2 tablespoons soya sauce; 2 teaspoons ground coriander; 150 g long grain rice, cooked and cooled; 100 g green beans, blanched and refreshed; 170 ml olive oil; olive oil; 3 oranges, peeled and segmented; 2 teaspoons sugar; 100 ml mango juice; 4 chicken breasts, each cut into 5 strips lengthways; salt; 2 handfuls coriander, with stalks, roughly chopped; 1 red pepper, sliced; 1 mango, peeled and sliced into strips; 100 g desiccated coconut; 100 ml lemon juice; freshly ground black pepper; freshly cracked black pepper; zest of 2 oranges; 1 handful flaked coconut; pulp of 4 passion fruit; 1 bunch spring onion, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

This salad makes for an awesome summer evening meal: it’s one of those eat-in-the-garden-while-sipping-a-crisp-glass-of-white-wine numbers.

To make this gluten and wheat free, make sure you use free-from soya sauce.
For the best results, marinate the chicken overnight in the fridge. It will keep in there for up to four days.
You can make the dressing in advance – it keeps for seven days in the fridge. Let it come up to room temperature befor

Ingredients

Gluten-free
Summer

Coconut Chicken, Mango and Passion Fruit Salad

Ingredients

Method

Photos