Chicken, mango & noodle salad
Delight your taste buds with a savory Chicken, Mango, and Noodle Salad. This vibrant combination of flavors creates a symphony for your palate!
Ingredients:
- 200g vermicelli rice noodles (check it’s gluten-free, if needed)
- 2 limes, juiced, plus wedges to serve (optional)
- 1 tbsp fish sauce
- 1 tbsp honey, plus 1 tsp
- 1 tbsp toasted sesame oil
- 320g leftover roast chicken, shredded
- 2 ripe mangoes, stoned, peeled and cut into thin slices
- 20g coriander, roughly chopped
- 2 red chillies, seeds removed and thinly sliced
Instructions:
- Place the noodles in a heat-resistant bowl, pour hot water over them, and let them sit for 15 minutes to become tender. While waiting, mix the lime juice, fish sauce, honey, and sesame oil in a compact bowl and blend well.
- Strain and lightly wash the noodles with cold water. Drain them again and transfer them to a spacious bowl with the other components, excluding the lime wedges. Drizzle the dressing over the mixture and mix gently with added seasonings to your preference. Portion out onto four plates and present with the optional lime wedges.
Summary:
- Calories: 2013 kcal
- Fat: 43 g
- Protein: 104 g
- Carbs: 318 g
- Potassium: 2669 mg
- Magnesium: 285 mg