dinner:

asian-style chicken, mango and coconut salad

Long Summer evenings call for fresh and flavoursome salad.

This asian-style chicken, mango and coconut salad is exactly that. It has taken me a few attempts to perfect this salad, particularly the dressing, and I am thrilled to share this delicious recipe.

 
 
 
 

One of the kids favourite meals is rice paper rolls and I have sold this meal to them as rice paper rolls in the form of a salad. While the signature peanut dipping sauce of a rice paper roll, doesn’t exactly feature here, the creamy, zesty and fragrant coconut milk dressing takes its place.

I have served this asian-style chicken, mango and coconut salad with some vermicelli noodles, which can be omitted if you were after a lighter salad. The chicken could be replaced with tofu for a vegetarian option, or left out completely for an asian-style slaw. The mango, which I believe is a necessary addition, is not pictured as it was added afterwards because Aaron dislikes mango - blasphemy! I know!

The best part about this asian-style chicken, mango and coconut salad is how little time it takes to prepare. In the time it takes to cook the chicken breast, the rest of the salad and dressing can be prepared. All components can also be prepared in advance and dressed just before serving.

Enjoy xx.

 
 
 

 

Ingredients:

Serves 4 as a main meal

  • 400-500g chicken breast

  • 100g packet of vermicelli noodles

  • 1/4 red cabbage, finely shredded

  • 2 medium carrots, peeled and cut into fine matchsticks

  • 1 medium red capsicum, finely sliced

  • 12-15 green beans, blanched and cut into thirds

  • 12-15 snow peas, sliced diagonally

  • Flesh of 1 mango, diced

    1/2 cup coriander leaves, roughly torn

  • 1/2 cup mint leaves, roughly torn

  • 1/3 cup peanuts, roughly chopped

  • 1/3 cup coconut milk

  • 1 tbs soy sauce

  • Finely grated zest, and juice, of 1 lime

  • 2 tsp fish sauce

  • 1 tsp brown sugar

  • 1 tsp of chilli, finely chopped (smaller if you prefer it hot or a long chilli for a more mild flavour)

  • 1/2 tsp grated ginger

 

Method:

  1. Heat a large frypan over medium heat. Add a drizzle of olive oil and cook the chicken breast for 6-8 minutes on each side, until cooked through. Remove from heat and allow to cool slightly before shredding.

  2. While the chicken is cooking make the salad. Start by placing the vermicelli noodles into a medium sized bowl. Cover with boiling water and allow to sit for ~ 5 minutes. Drain and allow to cool.

  3. Blanch the beans by placing into a small bowl, cover with boiling water and allow to sit for a few minutes. Refresh under cold water and drain.

  4. Place cabbage, carrot, capsicum, beans, snow peas, mango, coriander and mint into a large bowl and mix to combine.

  5. Place all dressing ingredients into a jar and shake well to combine.

  6. Add the cooled noodles to the salad, along with the dressing and mix well to combine.

  7. Top with the shredded chicken and chopped peanuts and toss lightly. Serve and enjoy!