Name: Chicken and mango salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Chicken & mango salad; 1/4 cup (60ml) lime juice; 1 tablespoon fresh coriander (cilantro), finely chopped; 1 fresh small red thai (serrano) chilli, chopped finely; 2 teaspoon light soy sauce; 100 gram mixed salad leaves; 1 1/2 cup (240g) barbecued chicken, shredded; 2 medium_piece (860g) mangoes, sliced thinly

This chicken mango salad is loaded with fresh ingredients that work beautifully together to create a refreshing tropical inspired salad.

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Ingredients

Chicken & mango salad

1/4 cup (60ml) lime juice

1 tablespoon fresh coriander (cilantro), finely chopped

1 fresh small red thai (serrano) chilli, chopped finely

2 teaspoon light soy sauce

100 gram mixed salad leaves

1 1/2 cup (240g) barbecued chicken, shredded

2 medium_piece (860g) mangoes, sliced thinly

Method

Chicken & mango salad

1.Make dressing. Place ingredients in screw-top jar, shake well. Season to taste.

2.Place salad leaves, chicken, mango and dressing in large bowl, toss gently to combine. Season.

You need half a barbecued chicken weighing about 450g (14½ ounces) for this amount of shredded chicken.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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