Chicken mango and coriander salad

Chicken mango and coriander salad



  • 500g chicken breast fillets, trimmed, halved
  • Warm water, for poaching chicken
  • Salt & ground black pepper
  • 1 lime, juiced
  • 60mls (1/4 cup) peanut oil
  • 2 small fresh red chillies, deseeded, finely chopped
  • 1 tbs brown sugar
  • 2 (about 500g) mangoes, peeled, sliced
  • 1/3 cup fresh coriander leaves
  • 4 green shallots, sliced
  • 50g snow pea sprouts


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.

Serving Suggestions


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