Name: Poached chicken and mango salad
Yield: Serves 2
Ingredients: 2 teaspoons grated palm sugar (jaggery) or light brown sugar; 1 teaspoon soy sauce; 1 tablespoon lime juice; 175 g (6 oz/1 cup) shredded cooked chicken; 1 mango, flesh cut into thin wedges; ½ Lebanese (short) cucumber, diced; 8 mint leaves, thinly sliced; 1 red onion, thinly sliced; 1 red chilli, seeded and finely chopped; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 handful coriander (cilantro) leaves; 100 g (3½ oz) baby salad leaves; 1 tablespoon toasted sesame seeds; 1 tablespoon tamarind purée

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

The onion adds a lovely richness and texture to this dish, so make sure you are patient and cook it to the sweet, almost-burnt caramel stage. If you do, the flavour will work beautifully with the mango and lime.

This is a great salad if you’re looking for something to make with left-over roast chicken; otherwise, poach a chicken breast fillet using the method.