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Chicken and Green Mango Thai Salad

Recipe #: 210  |  Submitted By: unknown  |  Last Modified: 27 Oct 2011

Description: If green mango is impossible to find, supermarkets often have mangoes that are unintentionally rock hard and perfect for a salad like this. Papaya can also be used and even pomelos, which are those large green grapefruit-like fruits.

Servings: serves 6 as starter

Chicken and Green Mango Thai Salad
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Ingredients for Chicken and Green Mango Thai Salad

 2 chicken breasts (approx 300g)

 a handful of beansprouts

 a handful of deep-fried beancurd (optional)

 1-2 carrots, cut into matchsticks or grated

 1 cucumber, seeded and thinly sliced at an angle

 1 green mango, cut into matchsticks or finely grated

 a bunch of mint, leaves picked and roughly chopped

 1 small red onion, cut into fine wedges

 2 spring onions, finely diced

 a handful of plum or cherry tomatoes, halved

 a handful of roasted peanuts, roughly ground, to serve

 coriander leaves and finely sliced red chilli (optional), to serve

Dressing:

 2 tbsp fish sauce

 2 tbsp fresh lime juice

 3 tbsp rice wine vinegar

 2 tbsp grated palm sugar

 1 garlic clove, finely chopped

 1-2 red or green bird's eye chillies, deseeded and finely chopped


Directions for Chicken and Green Mango Thai Salad

1. For the dressing, mix the fish sauce, lime juice and rice wine vinegar in a small bowl. Add the grated palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits). Add the garlic and chilli then taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.

2. Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until cooked through. Transfer to a bowl of iced water to cool, then drain and shred the chicken and place the meat in a large bowl.

3. Add all the remaining salad ingredients to a bowl with the chicken and toss to combine. Divide among serving plates and drizzle lightly with the dressing. Sprinkle over peanuts, coriander leaves and chilli to serve.


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