Chicken and mango salad

Recipe from: 2/5/2004 12:00:00 AM
Ingredients 14
Servings 2


  • 2
    chicken breasts
  • vegetable stock to cover
  • 1
  • 1
    lemon, the juice of
  • 5
  • 5
    fish sauce
  • 1
    finely crushed garlic clove
  • 2
    grated fresh ginger
  • 1
  • 1
    red chilli, sliced (seeded if desired)
  • 1
    onion, sliced
  • lettuce leaves
  • fresh coriander
  • cashew nuts


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.

Read more on: poultry

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