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Grilled Chicken and Mango Salad

Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

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

 2 chicken breasts sliced in quarters
 2 tbsp Changing Habits Vegetable Stock Powder
 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
 4 tbsp coconut aminos or tamari
 juice of 1 lime
 1 tsp Changing Habits Rapadura Sugar

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


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.


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


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.


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

Nutrition Facts

Servings 0

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