Shredded Chicken and Mango Salad
with Ginger Dressing
This light salad packs a real flavour punch!
Cals 601 · Prot 57 · Carbs 48 · Fat 23
Low Carb
30 min
This light salad packs a real flavour punch!
Cals 601 · Prot 57 · Carbs 48 · Fat 23
Low Carb
Ingredients
Chicken
Chicken breast
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Water
100 ML
Lime
1 Piece
Black pepper
0.5 Tsp
Dressing
Ginger
30 Grams
Tamari
9*
15 ML
Rice vinegar
15 ML
Sesame oil
3*9*
15 ML
Coconut sugar
5 Grams
Salad
Carrot
1 Piece
Mango
1 Piece
Cucumber
2 Piece
Spring onion
40 Grams
Fresh mint
10 Grams
Fresh coriander
15 Grams
Black sesame seeds
3*
10 Grams
Salted peanuts
1*
40 Grams
Allergens
*9 Soya, *3 Sesame Seeds, *1 Peanuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2514 / 601 |
| Fats (g) | 22.8 |
| of which saturated (g) | 3.3 |
| Carbohydrates (g) | 48 |
| of which sugars (g) | 28.2 |
| Fibers (g) | 9.7 |
| Proteins (g) | 56.8 |
| Salt (g) | 5.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Fry chicken
- Heat a non-stick pan over a medium heat with a drizzle of vegetable oil.
- Once hot, add the chicken with a pinch of salt.
- Cook for 3 min on each side until golden.
2 Simmer chicken
- Once golden, reduce the heat to medium-low.
- Add the measured water to the pan.
- Cover with a lid.
- Cook for 10-15 min further.
3 Prep dressing
- Peel and finely chop the ginger.
- Add the ginger, tamari, rice vinegar, sesame oil and coconut sugar to a bowl or jar.
- Whisk until well blended.
- Set the dressing aside.
4 Prep salad
- Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons.
- Stack the ribbons on top of one another.
- Slice them into thin sticks.
- Peel and slice the mango into matchsticks.
- Slice the cucumber into discs.
- Slice each individual disc into matchsticks.
- Trim and finely slice the spring onion.
- Pick the mint and coriander leaves.
- Set aside.
5 Pull chicken
- Once ready, remove the pan from the heat.
- Using two forks, pull the chicken until it's fully shredded.
- Juice the lime directly into the pan.
- Season generously with salt and pepper.
Tip! Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.
6 Toss
- In a large bowl, toss the mint, coriander, mango, spring onion, carrot, cucumber, shredded chicken, sesame and peanuts in the dressing.
- Serve the Shredded Chicken and Mango Salad with Ginger Dressing immediately.
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