budget recipes

Mango chicken Thai salad for $2.50 per serve

Mango chicken Thai salad for $2.50 per serve
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Serving Size: Serves 4
Cuisine type: Thai
Course: Lunch, Main
Favourite flavours: Salad, Chicken
Cooking method: blend
Season: Summer
Convenience: Budget, four or less

Mango chicken Thai salad for $2.50 per serve
INGREDIENTS

baby cos lettuce, 1, leaves halved
mango, 1, peeled, sliced
snowpea sprouts, 1 cup
green onions, 4, shredded
red onion, 1 small, thinly sliced
mint leaves, 1 cup (optional)
barbecued chicken, ½, skin removed
DRESSING
lemon, 1, juice
soy sauce, 2 tablespoons
sweet chilli sauce, 1 tablespoon
sesame oil, 2 teaspoons
METHOD

  1. In serving bowl, toss lettuce, mango, sprouts, onions and mint together. Cover and chill until required.

  2. Shred chicken flesh into separate bowl. Discard carcass.

  3. DRESSING. In a jug, whisk all ingredients together.

  4. When ready to serve, add chicken to salad, drizzle dressing over and toss gently.



TOP TIP
  • You could use barbecued duck in place of chicken.
  • Pawpaw can be used in place of mango. Try sprinkling some chopped nuts over the salad before serving.

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