Smoked Chicken and Mango Salad with Crispy Noodles and Peanut Dressing
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
1 smoked double chicken breast
1 mango, peeled and roughly chopped
2 spring onions, thinly sliced
½ cup sliced water chestnuts
1 cos lettuce, thinly sliced
1 avocado, peeled and sliced
2 cups crispy noodles
2 handfuls of watercress, optional
Dressing
½ cup roasted peanuts
¼ cup sweet chilli sauce
1 clove garlic, crushed
1 tablespoon kecap manis
1 tablespoon fish sauce
1 teaspoon sesame oil
½ cup chopped coriander
zest and juice of 1 lime
METHOD
Dressing: Put all the ingredients in a food processor and process until the peanuts are finely chopped.
Salad: Remove the skin and any fat from the chicken and shred the meat into long strips. Place in a large bowl with the mango, spring onions, water chestnuts and cos lettuce. Add half the dressing and toss gently but thoroughly to coat. Layer half the chicken salad, avocado, noodles and watercress on a platter then repeat to make another layer. Serve the remaining dressing separately.
Pantry note
Kecap/Ketjap Manis: (pronounced ‘KETCH-up MAN-iss’) is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. A popular ingredient for Indonesian cooks; it is used as a condiment or as a substitute for dark soy sauce. Available from Asian food stores and some supermarkets.
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