Ingredients
For the Chicken
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Oil, vegetable 50 ml
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Chicken, breast 800 g
For the Dressing
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White wine vinegar 60 ml
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Oil, vegetable 40 ml
For the Salad
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Mango, peeled, chopped 600 g
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Coriander 100 g
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Eschallots, red, finely sliced 100 g
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Red chilli 2 x
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Cucumber, Shredded 500 g
To Finish
-
Limes, quartered
Preparation
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For the Chicken
- Add the oil to the pan and BBQ the chicken until lightly golden and cooked through.
- Remove from heat and shred.
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For the Dressing
- Combine the KNORR Patak's Mango Chicken Sauce, vinegar, KNORR Patak's Sweet Mango Chutney and oil together.
-
For the Salad
- To make the salad toss the mango, coriander, chilli, cucumber and eschalots together.
- Add the shredded chicken.
-
To Finish
- Place the salad in a small bowl and drizzle with the prepared dressing.
- Serve with lime quarters.
