Coconut Chicken, Mango and Passion Fruit Salad

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

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