Chicken and Mango Salad

A salad is a great way to ensure you’re eating the rainbow everyday. You can include so many different types of vegetables and even some fruit. Pair it with a little protein and some good fats and you’ve got yourself a perfectly well balanced meal that’ll probably leave you with some leftovers for lunch the next day.

You will need:

  • 2 chicken breasts
  • 1 cup chicken stock
  • 1 mango sliced
  • ½ cup fresh mint chopped
  • 1 capsicum finely sliced
  • 1 cup bean shoots
  • ¼ cabbage finely sliced
  • ½ cup cooked rice noodles (per person)
  • 1 tablespoon chopped peanuts to serve (per person)


  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin
  • 2 tablespoons water


  1. Place chicken breasts in baking dish with stock, cover and place in the oven at 180˚C for 2 – 2.5 hours. Set aside once cooked to cool
  2. Prepare rice noodles according to instructions on package
  3. Finely slice mango, mint, capsicum and cabbage and place into large bowl with bean shoots, noodles, and roughly chopped chicken breast
  4. Mix all ingredients together for dressing and pour over salad
  5. Serve with crushed peanuts

Makes 4 serves

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