Coconut Poached Chicken & Mango Salad

coconut chicken mango salad

The combination of avocado and mango has become a bit of an Aussie classic! This easy to prepare salad is guaranteed to satisfy – high in protein and ‘good’ fats and with the right portion of low GI carbohydrate from mangoes. Bon Appétit!

 

SERVES – 4


  • Protein: 50g per serve

 

INGREDIENTS


  • 500ml (2 cups) chicken stock 3 cloves garlic, finely chopped
  • 4cm-piece fresh ginger, peeled, thinly sliced
  • 6 coriander stems
  • 310ml (1¼ cups) coconut milk
  • 4 (about 800g) chicken breast fillets
  • 2 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 Tbsp coconut sugar
  • 1 onion, chopped
  • 2 fresh mangoes, peeled, thinly sliced
  • 1 avocado, peeled, thinly sliced
  • 1 red capsicum, thinly sliced
  • 3 spring onions (shallots), thinly sliced diagonally
  • 1 long fresh red chilli, sliced diagonally
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • Roasted cashews, chopped, to serve

 

METHOD


Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan on low heat. Add chicken. Cook for 15 minutes or until just cooked. Remove and set aside for 5 minutes. When cool, shred chicken.

For the dressing, combine lime juice, fish sauce, coconut sugar and remaining coconut milk in a bowl.

Combine chicken, dressing, capsicum, spring onion, chilli, half the mint and coriander leaves in a bowl. Gentle fold through avocado and mango slices. Transfer to a platter. Sprinkle cashews and remaining mint and coriander over the top.

 

See our Cauliflower Mash recipe.
For more idea and inspiration follow us on Instagram and Facebook


 

 

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