Mango chicken salad
This Thai inspired salad will help brighten those dark fall evenings with fresh colour and flavour.
270 cal Serves 4
Prep time 0h 15m
Cook time 0h 10m
Total time 0h 25m
Step 1In a nonstick skillet heat oil over medium high heat. Cook chicken, onion, garlic and hot pepper, breaking up with wooden spoon for about 8 minutes or until no longer pink; set aside.
Step 2Peel mango and cut flesh from pit. Chop into bite size pieces and place in large bowl. Add red pepper, mint and basil.
Step 3In a small bowl, whisk together lime juice and soy sauce. Pour over mango mixture; add cooked chicken and toss to coat.
Step 4Divide lettuce onto plates and top with mango chicken salad.
Per serving (1 of 4)
- 25 g
- 185 mg
- 680 mg
- Total fat
- 11 g
- Saturated fat
- 3 g
- 110 mg
- 20 g
- 3 g
- 15 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
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