Chicken wings and green mango salad

  • 35 mins cooking
  • Serves 4
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Chicken wings and green mango salad
  • 10 centimetre (20g) stick fresh lemon grass, chopped finely
  • 1 long green chilli, chopped finely
  • 3 clove garlic, crushed
  • 10 fresh kaffir lime leaves, shredded finely
  • 16 (1.5kg) chicken wings
  • 2 small_piece (600g) green mangoes
  • 1 large_piece (180g) carrot
  • 1 (130g) lebanese cucumber
  • 1 medium_piece (200g) red capsicum, sliced thinly
  • 2 green onions, sliced thinly
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 2 tablespoon grated palm sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon water


Chicken wings and green mango salad
  • 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.

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