Chicken and mango salad

Name: Chicken and mango salad
Yield: 2 servings
Cuisine: Boil
Ingredients: 2.00 chicken breast fillets; 0.00 stock vegetable; 1.00 orange; 1.00 lemon zest and juice; 5.00 ml sugar; 5.00 ml fish sauce; 1.00 garlic cloves, crushed; 2.00 ml fresh ginger grated; 1.00 mango; 1.00 red chilli sliced; 1.00 onion sliced; 0.00 lettuce; 0.00 fresh coriander; 0.00 cashew nuts

2 servings

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Poultry

By Food24 November 03 2009

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Ingredients (14)

2.00	chicken breast fillets
0.00	stock — vegetable
1.00	orange
1.00	lemon — zest and juice
5.00 ml	sugar
5.00 ml	fish sauce
1.00	garlic — cloves, crushed
2.00 ml	fresh ginger — grated
1.00	mango
1.00	red chilli — sliced
1.00	onion — sliced
0.00	lettuce
0.00	fresh coriander
0.00	cashew nuts

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Method:

Simmer chicken breasts in vegetable stock for 20 minutes until tender.
Leave to cool, then shred the breasts with a fork.
Peel and slice the orange into segments, reserving any juice that may run.
Mix with the juice of the lemon and season with sugar and fish sauce.
Add the finely crushed garlic clove and the grated fresh ginger.
Peel and slice the mango and mix with the chicken and orange.
Add the sliced red chilli and onion.
Serve on lettuce leaves with fresh coriander and a handful of cashew nuts sprinkled over.