Chicken Mango And Noodle Salad
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 577
Super simple salads are always the best. No need to sweat up a storm in the kitchen, this can be done in minutes on a BBQ or cooktop.
Inspired by: https://tenina.com/recipes/chicken-mango-noodle-saladrecipe updated Jan 12, 2022
Ingredients
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- Ginger
- 20 g
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- Lemongrass stalk
- 1
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- Fresh red chile
- as needed
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- Kaffir lime leaves
- 1
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- Fresh chili
- 1
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- Garlic clove
- 2
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- Coconut sugar
- 30 g
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- Pink himalayan salt flakes
- 1 pinch
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- Fish sauce
- 40 g
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- Lemon juice
- 100 g
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- Extra virgin olive oil
- 70 g
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- Mint leaves
- as needed
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- Chinese cabbage
- ½
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- Spinach
- as needed
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- Extra virgin olive oil
- as needed
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- Avocado
- 2
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- Mango
- 2
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- Chang's fried noodles
- 150 g
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- Chicken breast
- 2
Tools
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Stove
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TM5
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Large cast iron skillet
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Tm5 bowl
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Serving plate
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Large mixing bowl
Step preview
- Add ginger, lemongrass stalk, kaffir lime leaves, fresh chili, garlic clove, coconut sugar, pink Himalayan salt flakes, fish sauce, lemon juice, extra virgin olive oil and mint leaves to the TM5 bowl
- Blend with MC in place 10 sec, speed 7
- Remove from bowl and set aside
- Place up to 400g of cabbage at a time into the Thermomix bowl
- Chop - 4 sec, speed 4
- Remove from bowl and place on serving platter
- Place a few baby spinach leaves or other greens on top
- Meanwhile heat a griddle pan over a high heat
- Drizzle with extra virgin olive oil
- Cook each chicken breast, until well charred and marked
- Turn heat down to medium heat, cover and cook until cooked through completely
- Rest chicken, covered in pan with heat turned off
- Add avocado and mango to a clean large mixing bowl and toss through the dressing
- Slice chicken on the diagonal and arrange over bed of greens
- Top with avocado, mango and drizzle with dressing
- Garnish with noodles and additional sliced red chilies