Shredded Chicken and Mango Salad

with Ginger Dressing
This light salad packs a real flavour punch!
329 Reviews
Cals 620 · Prot 57 · Carbs 51 · Fat 23
Low Carb
Try Hello Chef Now
30 min
Shredded Chicken and Mango Salad with Ginger Dressing
This light salad packs a real flavour punch!
329 Reviews
Cals 620 · Prot 57 · Carbs 51 · Fat 23
Low Carb
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 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) 2591 / 620
Fats (g) 22.8
of which saturated (g) 3.4
Carbohydrates (g) 51
of which sugars (g) 29.9
Fibers (g) 9.6
Proteins (g) 56.7
Salt (g) 1.8
*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

Fry chicken

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.
Simmer chicken

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.
Prep dressing

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.
Prep salad

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.
Pull chicken

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

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.
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