Mango & Chilli Chicken Salad



Mango & Chilli Chicken:
1 kg chicken breast, cut into ½ inch pieces
¼ cup oil
2 cups Supreme Mango Pulp
1 tbsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder
1 tsp Supreme Cumin Powder
1 tbsp Supreme Garlic Paste
Salt to taste
¼ cup lime juice
¼ cup lemon juice

Other Ingredients:
1 iceberg lettuce; washed, drained and shredded
100g mixed leaves for salad
1 cucumber, ribboned
1 large red onion, finely sliced

2 fresh chillies, sliced
Coriander, chopped


Add all the ingredients for the mango & chilli chicken into a bowl and mix together. Cover and set aside to marinate for 2 hours. Heat a large frying pan over high heat. Add the marinated chicken and cook until chicken is cooked through and the sauce has reduced and thickened. Remove from heat and set aside to cool until warm or at room temperature. In the meantime get the remaining of the salad ready; lay iceberg lettuce, babyleaf ribboned cucumber and red onions onto a platter. Then generously top with mango & chilli chicken, garnish with sliced chillies & chopped coriander and serve immediately.

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