USING KENSINGTON PRIDE MANGOES
About the Recipe
For this light and refreshing mango salad, fragrant poached chicken combines with sweet mango and tangy dressing to make an easy meal the whole family will love.
2 mangoes – thinly sliced
2 poached chicken breasts – meat shredded
250gm dried Vermicelli noodles
1 cup Coriander leaves
1 cup mint leaves
1 long red chilli – de-seeded and thinly sliced
4 green shallots – trimmed, thinly sliced
¼ cup toasted coconut (plus extra for garnish)
¼ cup chopped peanuts (plus extra for garnish)
2 limes – cheeks removed.
¼ cup lime juice
2 Tb Fish sauce
3 Ts soy sauce
1 Tb water
1 ½ Tb brown sugar
1 garlic clove – crushed
2 chicken breasts
400ml Can coconut milk
5cm piece fresh ginger – thinly sliced
1 stalk lemongrass – bruised and thinly sliced
zest of 1 lime
2Tb soy sauce
1Tb fish sauce (optoinal)
For the Poached Chicken
Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through.
Remove from heat. Set aside for 15 minutes to cool slightly.
Transfer to a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Once cool, remove chicken from poaching liquid and shred meat. Combine with 3 Tb of poaching liquid and set aside.
For the Dressing
Combine all ingredients in a small bowl. Whisk until sugar desolves. Set aside.
For the Salad
Cook noodles in boiling water for 3 minutes or until just cooked. Drain and refresh under cold water.
Combine noodles, chicken, herbs, chilli, shallots, coconut, peanuts, and 2/3 mango. Toss with 3 Tb of dressing until well combined.
Place into serving bowls and garnish with remaining mango slices, coconut and peanuts.
Serve with lime wedge and remaining dressing on the side.