Green mango, shredded barbecue chicken and fresh Vietnamese flavours of fish sauce, coriander and lime create a delightfully tangy and fresh meal.
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Ingredients
Method
1.Make sweet chilli dressing. Combine ingredients in screw-top jar, shake well
2.Combine chicken and remaining ingredients with sweet chilli dressing in medium bowl, toss well. Serve with a squeeze of lime, if you like
Instead of barbecued chicken, you can poach 300g (9½ ounces) chicken the night before, store, covered, in the refrigerator.
Note
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