A delicious warm salad with mango and peanuts is just the thing for a quick and easy meal.

Chicken & Mango Salad

4 Serves


  • 600g chicken breast
  • 280g green beans
  • 1 tbsp groundnut oil
  • 280g Chinese leaves
  • 85g salted peanuts
  • 4 tbsp chopped fresh coriander
  • 1 mango
  • 1 red chilli
  • 2 tbsp Thai fish sauce
  • 1 tbsp clear honey
  • 4 tbsp lemon juice

Preparation Method

Cut the chicken into stripes and trim the green beans into 2.5 cm lengths. Heat the oil in the wok or large frying pan until smoking. Add the chicken stripes ans stit-fry for 2 minutes to seal. Add the green beans, reduce the heat, cover and cook for further 5 minutes, stirring halfway through to prevent burning, until the chicken is cooked through. Keep warm by covering with a lid.

Meanwhile, prepare the dressing. Deseed and finely chop the chilli. Mix the fish sauce, honey, lemon juice and chopped chilli together in a small bowl. Set aside. Finely shred the Chinese leaves and finely chop the peanuts. Toss together with the coriander on a large serving bowl.

Peel, stone and dice the mango. Add the mango, warm chicken and green beans to the serving bowl, then pour over the dressing, Toss to coat and serve immediately.

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Dish Type: Lunch time
Course: Lunch
Cooking Method: Fry
Skill Level: Easy

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