Well that was our brief a few days ago for our “K for Kitchen” demonstration, and I think it hit the brief!! So this salad is a combination of chicken, red pepper, cucumber, mango a few green leaves and some of those oriental flavours you know we love to use. I have used the mango in two ways, sliced in the salad itself and in the dressing which helps to thicken the dressing so it really coats all the veg and helps to soften them a little. To add that extra crunch and pizzazz I have deep fried some vermicelli noodles to put on top. So that’s it! Now the sun is shining you have no excuse but to give it a go and let me know what you think! Enjoy!
Oriental Chicken and Mango Salad
2 chicken breasts flattened
1 red pepper thinly sliced
2/3rds of a mango peeled and thinly sliced
½ Cucumber peeled, seeded and thinly sliced lengthways
2 spring onions thinly sliced lengthways
½ bag of watercress, spinach and rocket salad or ½ bag lambs lettuce
A handful of cashew nuts
20g crispy vermicelli noodles deep fried in a little oil (optional)
For the marinade
1 clove garlic finely grated
1tsp ginger finely grated
1tbsp Soy sauce
½ clove garlic
½tsp grated ginger
2tsp soy sauce
1tsp sesame oil
30ml light olive oil
¼ tsp sugar
Juice of ½ lime
20 ml water
Start off by putting all the ingredients for the marinade into a bowl and mix thoroughly. Flatten your chicken breasts so they are of an even thickness then cut into thin strips. Put the chicken into the marinade and set aside.
Meanwhile, peel and slice 2/3rds of the mango and put it into a bowl along with the sliced red pepper, cucumber and spring onions.
Make your dressing by putting all the ingredients into a blender and whizz up until it is a smooth emulsified dressing . Pour onto your prepared vegetables and coat thoroughly.
Heat a wok with a little oil and pour in the chicken along with the marinade. Stir fry for 5 minutes or until the chicken is cooked, adding some water if the wok becomes too dry. When the chicken is ready remove from the heat and rest for a couple of minutes.
When ready to serve mix the chicken with the vegetables, add the watercress, spinach and rocket salad and top with the vermicelli noodles.