Chicken, Coconut and Mango Salad
By MorrisonsJazz up your salad with Asian-inspired flavours. You can swap the chicken for steak strips, or even tiger prawns.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 60 g of desiccated coconut
- 300 g of chicken breast
- 120 g of vermicelli noodles
- 100 ml of toasted sesame oil
- 1 tbsp of clear honey
- 1 tsp of groundnut oil
- 1 red chilli
- 0.5 cucumber
- 1 red pepper
- 1 little gem lettuce
- 1 bunch of fresh coriander, roughly chopped
- 4 limes, juiced
- 1 mango, peeled, stoned and sliced into matchsticks
Method
5 stepsStep 1
Cook the vermicelli as per the pack instructions and allow to cool.
Step 2
Make the dressing by whisking the sesame oil, lime juice and honey together until they combine, and season to taste.
Step 3
Rub the chicken with groundnut oil, season on both sides then sear on a smoking hot griddle until cooked through and no pink meat remains.
Step 4
Allow to rest then slice on an angle.
Step 5
Place the vermicelli, coconut, coriander, mango, chilli, cucumber, red pepper and lettuce on a serving plate and toss to combine. Drizzle over the dressing then arrange the chicken on top of the salad to serve.