Fragrant Chicken Salad With Sweet and Sour Mango Dr

Name: Fragrant Chicken Salad With Sweet and Sour Mango Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass; 14 ounces coconut milk; 2 skinless chicken breasts; 2 tablespoons palm sugar; 1 large ripe mango; 14 cucumber; 4 scallions, finely sliced on an angle; 1 red fresh chili pepper, Seeded and finely sliced; handful mint leaf; handful cilantro leaf; 14 chinese lettuce, finely shredded; 1 ounce roasted peanuts, chopped; 1 teaspoon fish sauce; 1 inch gingerroot, grated; 1 lime, juice and zest of; 1 teaspoon palm sugar

Servings: persons

2 stalks lemongrass
14 ounces coconut milk
2 skinless chicken breasts
2 tablespoons palm sugar
1 large ripe mango
14 cucumber
4 scallions, finely sliced on an angle
1 red fresh chili pepper, Seeded and finely sliced
handful mint leaf
handful cilantro leaf
14 chinese lettuce, finely shredded
1 ounce roasted peanuts, chopped
1 teaspoon fish sauce
1 inch gingerroot, grated
1 lime, juice and zest of
1 teaspoon palm sugar

1
Bash the ends of the lemongrass with a rolling pin to release all of the juices.
2
Place in a saucepan with the coconut milk and a pinch of salt, and bring to the boil.
3
Add the chicken breasts, cover with a lid, reduce the heat and simmer for 5 minutes.
4
Remove from the heat and leave the chicken to cool in the coconut milk for about 10 minutes.
5
Cut the cheeks off the mango, cut into strips and slice off the skin.
6
Keep to one side.
7
Trim the remaining mango flesh from the stone, place in a small food processor and blitz to a puree.
8
Alternatively bash to a pulp in a pestle and mortar.
9
Mix in the fish sauce, ginger, lime juice and zest and the palm sugar.
10
Taste and add any additional fish sauce if needed.
11
If the dressing seems too thick, loosen with a splash of water.
12
Cut the cucumber in half, scoop out the seeds and thinly slice on an angle into half moon shapes.
13
Toss with the scallion, red chili, mint leaves, cilantro leaves, Chinese lettuce and the dressing.
14
Spoon onto 2 plates.
15
Pat the mango dry with kitchen paper, and then scatter/rub some of palm sugar over the top.
16
Scatter/rub the remaining palm sugar over the top of the chicken.
17
To caramelise the sugar, place on a hot frying pan.
18
Slice the chicken in half and sit on top of the salad with the mango.
19
Finally scatter with the chopped peanuts and serve.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 stalks lemongrass, 14 ounces coconut milk, 2 skinless chicken breasts, 2 tablespoons palm sugar, and more.

Yes, Fragrant Chicken Salad With Sweet and Sour Mango Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fragrant Chicken Salad With Sweet and Sour Mango Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions