Mango Chicken Salad

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	45 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

300 g skinless chicken breasts
Oil for frying
salt and pepper
50 g lass noodles
1 small mango (s), ripe
2 spring onion (s)
1 tablespoon mint leaves, fresh, chopped
1 tablespoon coriander leaves, fresh, chopped or flat-leaf parsley

For the dressing:

Instructions

Rinse the meat, pat dry well, cut into strips and fry in the heated oil. Remove from the pan, season with salt and pepper and allow to cool.
Let the glass noodles soak in hot water according to the package instructions for about five minutes, pour into a sieve, drain well and allow to cool. Then cut the pasta into bite-sized pieces.
Peel the mango, cut the pulp from the stone and then into strips. Clean the spring onions, rinse and cut into rings.
For the dressing, mix the garlic, ginger, chilli and sugar with the sweet chilli sauce, fish and soy sauce as well as lime juice and zest well until the sugar has dissolved. Fold in the oils, season to taste and, if necessary, add seasoning.
Mix the salad ingredients and serve drizzled with the dressing.

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