Grilled Chicken and Mango Salad

by | Nov 8, 2021 | 2 comments

Mango season is well and truly here. This salad is a beautiful combination of flavours and will definitely be a favourite this summer!

Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 minsDifficultyBeginner
Ingredients
Salad
 2 chicken breasts sliced in quarters
 cracked Changing Habits Pepper to taste
 1 tbsp olive oil
 100 g vermicelli noodles
 1 mango peeled and diced
 2 cups shredded wombok
 sml handful bean sprouts
 half a cucumber diced
 sml handful coriander leaves
 1/2 chilli deseeded and sliced
 sml handful fresh mint leaves
 150 g cherry tomatoes sliced in halves
 handful of roasted peanuts
Dressing
 4 tbsp coconut aminos or tamari
 juice of 1 lime
Directions
1

Place the chopped chicken breast in a shallow dish and massage the pepper and vegetable stock powder into each side.

2

Heat a frypan over a medium-high heat. When heated add the olive oil and chicken breast and cook on each side until cooked through. Set aside.

3

Place the vermicelli noodles in a bowl and cover with boiling water. Let sit until soft. Drain and set aside.

4

Combine the vermicelli noodles and the rest of the salad ingredients in a large bowl and mix well. Add the grilled chicken and top with extra herbs, chilli and dressing.

Dressing
5

Combine all dressing ingredients in a small dish, mix well.

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Ingredients

Ingredients
Salad
 2 chicken breasts sliced in quarters
 cracked Changing Habits Pepper to taste
 1 tbsp olive oil
 100 g vermicelli noodles
 1 mango peeled and diced
 2 cups shredded wombok
 sml handful bean sprouts
 half a cucumber diced
 sml handful coriander leaves
 1/2 chilli deseeded and sliced
 sml handful fresh mint leaves
 150 g cherry tomatoes sliced in halves
 handful of roasted peanuts
Dressing
 4 tbsp coconut aminos or tamari
 juice of 1 lime

Directions

Directions
1

Place the chopped chicken breast in a shallow dish and massage the pepper and vegetable stock powder into each side.

2

Heat a frypan over a medium-high heat. When heated add the olive oil and chicken breast and cook on each side until cooked through. Set aside.

3

Place the vermicelli noodles in a bowl and cover with boiling water. Let sit until soft. Drain and set aside.

4

Combine the vermicelli noodles and the rest of the salad ingredients in a large bowl and mix well. Add the grilled chicken and top with extra herbs, chilli and dressing.

Dressing
5

Combine all dressing ingredients in a small dish, mix well.

Grilled Chicken and Mango Salad
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2 Comments

  1. Helen

    I’m interested in buying your recipe book, just wondering if you would have a list of your ingredients to purchase that would go with the recipes in your book.

    Reply
    • Rosie-Changing Habits

      Hi Helen. Thanks for your query… We don’t have a separate product list that is available for purchase. However, each recipe in the book lists our products that have been used to make the recipe. Our pantry staples such as Seaweed Salt, Rapadura Sugar, Black Peppercorns, Emmer Wheat, Dates, Cacao Chips, Cacao Melts, Cacao Powder, Gelatin and spices such as Cinnamon and Turmeric are commonly used throughout the Recipe Book, along with various other products we also stock. It includes over 140 recipes and 12 different meal sections so the book has a lot of recipes choices for you to make!

      Reply

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