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For the Chicken

  • Oil, vegetable 50 ml
  • Chicken, breast 800 g

For the Dressing

For the Salad

  • Mango, peeled, chopped 600 g
  • Coriander 100 g
  • Eschallots, red, finely sliced 100 g
  • Red chilli 2 x
  • Cucumber, Shredded 500 g

To Finish

  • Limes, quartered
  1. For the Chicken

    • Add the oil to the pan and BBQ the chicken until lightly golden and cooked through.
    • Remove from heat and shred.
  2. For the Dressing

    • Combine the KNORR Patak's Mango Chicken Sauce, vinegar, KNORR Patak's Sweet Mango Chutney and oil together.
  3. For the Salad

    • To make the salad toss the mango, coriander, chilli, cucumber and eschalots together.
    • Add the shredded chicken.
  4. To Finish

    • Place the salad in a small bowl and drizzle with the prepared dressing.
    • Serve with lime quarters.
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