Shredded Chicken and Mango Salad

with Ginger Dressing
This light salad packs a real flavour punch!
Cals 564 · Prot 52 · Carbs 40 · Fat 25
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
This light salad packs a real flavour punch!
Cals 564 · Prot 52 · Carbs 40 · Fat 25
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
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 ML
Rice vinegar
15 ML
Sesame oil
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
10 Grams
Salted peanuts
40 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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