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Chicken, Coconut and Mango Salad

Chicken, Coconut and Mango Salad

By Morrisons
Published on 14 May 2021
Jazz up your salad with Asian-inspired flavours. You can swap the chicken for steak strips, or even tiger prawns.
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 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

  1. Step 1

    Cook the vermicelli as per the pack instructions and allow to cool.

  2. Step 2

    Make the dressing by whisking the sesame oil, lime juice and honey together until they combine, and season to taste.

  3. 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.

  4. Step 4

    Allow to rest then slice on an angle.

  5. 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.