Shredded Chicken and Mango Salad

with Ginger Dressing

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Instructions

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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 and cook for 3 min on each side until golden.

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2 Simmer chicken

Once golden, reduce the heat to medium-low, add the measured water to the pan, cover with a lid and cook for 10-15 min further. 

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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 and whisk until well blended. Set aside. 

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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, then slice them into thin sticks. Peel and slice the mango into matchsticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Trim and finely slice the spring onion. Pick the mint and coriander leaves. Set aside. 

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5 Pull chicken

Once ready, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Juice the lime directly into the pan and season generously with salt and pepper

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6 Toss

In a large bowl, toss the mint, coriander, mango, spring onion, carrot, cucumber, shredded chicken, sesame and peanuts in the dressing. Serve immediately. 

Tips for fussy eaters

Not a fan of mixing your sweet and savouries? Leave the mango out and replace it with avocado!

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

This light salad packs a real flavour punch!

Cooking Time: 30 min

Cals 564 · Prot 52 · Carbs 40 · Fat 25

Gluten-Free

Dairy-Free

Ingredients

Number of people

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 15 Grams
Rice vinegar 15 ML
Sesame oil 15 ML
Coconut sugar 5 Grams

Salad

Carrot 1 Piece
Mango 1 Piece
Cucumber 2 Pieces
Spring onion 40 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Black sesame seeds 10 Grams
Salted peanuts 40 Grams

This light salad packs a real flavour punch!

Cooking Time: 30 min

Cals 564 · Prot 52 · Carbs 40 · Fat 25

Gluten-Free

Dairy-Free

Instructions

photo

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 and cook for 3 min on each side until golden.

photo

2 Simmer chicken

Once golden, reduce the heat to medium-low, add the measured water to the pan, cover with a lid and cook for 10-15 min further. 

photo

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 and whisk until well blended. Set aside. 

photo

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, then slice them into thin sticks. Peel and slice the mango into matchsticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Trim and finely slice the spring onion. Pick the mint and coriander leaves. Set aside. 

photo

5 Pull chicken

Once ready, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Juice the lime directly into the pan and season generously with salt and pepper

photo

6 Toss

In a large bowl, toss the mint, coriander, mango, spring onion, carrot, cucumber, shredded chicken, sesame and peanuts in the dressing. Serve immediately. 

Tips for fussy eaters

Not a fan of mixing your sweet and savouries? Leave the mango out and replace it with avocado!

Pro tip

Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

Ingredients

Number of people

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 15 Grams
Rice vinegar 15 ML
Sesame oil 15 ML
Coconut sugar 5 Grams

Salad

Carrot 1 Piece
Mango 1 Piece
Cucumber 2 Pieces
Spring onion 40 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Black sesame seeds 10 Grams
Salted peanuts 40 Grams
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