1.Make sweet and sour dressing. Combine ingredients, in screw-top jar, shake well.
2.Combine lemon grass, chilli, garlic, about half the lime leaves and 2 tablespoons of the dressing in medium bowl, add chicken, toss to coat in marinade. Cover chicken and remaining dressing separately, refrigerate overnight.
3.Drain chicken, discard marinade. Cook chicken on heated oiled barbecue until cooked through.
4.Meanwhile, use vegetable peeler to finely slice mangoes, carrot and cucumber into ribbons. Place in medium bowl with capsicum, remaining lime leaves and remaining dressing, toss gently to combine.
5.Serve chicken with salad, sprinkle with onion.
Sour and crunchy, green mangoes are just immature fruit that can be eaten as a vegetable in salads, salsas, curries and stir-fries. They will keep, wrapped in plastic, in the fridge for up to two weeks.Note