Ingredients
500g chicken breast fillets
trimmed, halved
Warm water
for poaching chicken
Salt & ground black pepper
1 lime
juiced
¼ cup peanut oil
(1/4 cup)
2 small fresh red chillies
deseeded, finely chopped
1 brown sugar
2 mangoes
(about 500g), peeled, sliced
⅓ cup fresh coriander leaves
4 green shallots
sliced
50g snow pea sprouts
Allergy Advice
Contains Nuts
Equipment
- 1 medium frying pan
- 1 screw-top jar
- 1 large bowl
Instructions
- Place chicken fillets in a medium frying pan.
- Add enough warm water to cover and add salt and pepper to taste.
- Cover the pan and poach the chicken over medium-low heat for 8-10 minutes or until cooked through.
- Place chicken fillets onto a plate, cover and refrigerate for 30 minutes or until cooled.
- Meanwhile, combine 2 tbs lime juice with peanut oil, chillies and brown sugar in a screw-top jar.
- Shake until well combined.
- Cut the cooled chicken breasts lengthways into 1 cm-thick slices.
- Combine the chicken, mango, coriander and green shallots in a large bowl.
- Pour the dressing over the salad, season with salt and pepper and toss.
- Toss through the snow pea sprouts and serve.
