Chicken Mango Salad
- 30 min
- 611 kcal
Mango is indeed one under-utilized food! This healthy recipe will change the way you think about mango.
Ingredients
4 servings
- 14 oz / 400 g chicken fillet
- 1/2 tablespoon of oil
- 1/2 teaspoon salt
- 1/4 teaspoons of pepper
- 1 mango
- 1 small papaya
- 3 carrots
- 7 oz / 200 g china cabbage
- 8.8 oz / 250 g edamame beans
- 1 cup /2 dl (200 ml) cilantro
- 1 cup /2 dl (200 ml) mint leaves
- 1/2 cup / 1 dl (100 ml) peanuts
- 3 tablespoons peanut butter
- 3/4 cup /1 1/2 dl (150 ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon of Japanese soy
- 1 garlic clove
- 1 cup / 2 dl (200 ml) cilantro
- 1 lime
Instructions
- Heat the oven to 400 °F / 200 °C.
- Place the chicken in an oven-proof form, add salt, pepper and oil.
- Cook for about 15 minutes or until the chicken is ready, cut into smaller pieces.
- Cut the mango, papaya, carrots and cabbage into strips.
- Mix the vegetables with edamame beans, cilantro, mint and peanuts.
- Mix together peanut butter, coconut milk, red curry paste, soy and finely chopped garlic.
- Divide the lime into wedges.
- Top the salad with chicken, peanut sauce, lime and cilantro.
