Mango & Chicken Salad

• main-courses
• salads
• summer

Ingredients

• 4 cooked Chicken breasts (preferably roasted)
• 2 Large Mangoes, Peeled, halved and stoned.
• 2oz Roasted Cashew Nuts
• ½ Head Iceburg Lettuce, Shredded
• 4fl oz Coconut Milk
• ½ Tsp Ground Coriander
• 1 Tablespoon Thai Fish Sauce
• Salt & Pepper
• 1 Tablespoon Soft Brown Sugar
• 2 Spring Onions, Finely Sliced
• 1 Tablespoon Chopped Fresh Mint
• 2 Teaspoon Finely Chopped Lemon Grass

Method

1. First make the dressing. Put the ingredients (coconut milk, coriander, fish sauce, salt, pepper, soft brown sugar, spring onions, mint and lemon grass) in a small pan and heat gently until the sugar has dissolved. Remove from heat and set aside.
2. Cut the chicken and mango flesh into cubes and place in a large bowl with the nuts. Toss to mix.
3. Place the shredded lettuce on a large plate and top with the chicken mixture. Before serving, stir the dressing and pour over the salad.