Mango Chicken Salad

Mango Chicken Salad

25 min
Medium
1 serv.
374 g / 1 serv.

Rating

Average rating:—

Description

Bright salad with chicken, mango and crunchy vegetables in a spicy citrus dressing

  1. Pound the chicken fillet, season with salt and pepper. Dredge in flour, then in beaten egg and fry in sunflower oil until golden brown.
  2. Peel the mango and cut into thin strips.
  3. Grate the carrot using a Korean carrot grater, cut the cucumber into thin strips.
  4. Halve the cherry tomatoes.
  5. Make the dressing: mix olive oil, juice of half a lime, sugar, finely chopped chili and salt.
  6. Slice the fried chicken into strips.
  7. Mix chicken, mango, carrot, cucumber and tomatoes. Drizzle with dressing.
  8. Sprinkle the salad with coconut flakes, peanuts and cilantro leaves.
634
169 kcal / 100 g
kcal
29.1 g
7.8 g / 100 g
Protein
47.0 g
12.6 g / 100 g
Carbohydrates
39.1 g
10.4 g / 100 g
Fats