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For this light and refreshing mango salad, fragrant poached chicken combines with sweet mango and tangy dressing to make an easy meal the whole family will love.

Serves 4


2 mangoes – thinly sliced

2 poached chicken breasts – meat shredded

250gm dried Vermicelli noodles

1 cup Coriander leaves

1 cup mint leaves

1 long red chilli – de-seeded and thinly sliced

4 green shallots – trimmed, thinly sliced

¼ cup toasted coconut (plus extra for garnish)

¼ cup chopped peanuts (plus extra for garnish)

2 limes – cheeks removed.


¼ cup lime juice

2 Tb Fish sauce

3 Ts soy sauce

1 Tb water

1 ½ Tb brown sugar

1 garlic clove – crushed

Poached Chicken

2 chicken breasts

400ml Can coconut milk

5cm piece fresh ginger – thinly sliced

1 stalk lemongrass – bruised and thinly sliced

zest of 1 lime

2Tb soy sauce

1Tb fish sauce (optoinal)


For the Poached Chicken

Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through.

Remove from heat. Set aside for 15 minutes to cool slightly.

Transfer to a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.

Once cool, remove chicken from poaching liquid and shred meat. Combine with 3 Tb of poaching liquid and set aside.

For the Dressing

Combine all ingredients in a small bowl. Whisk until sugar desolves. Set aside.

For the Salad

Cook noodles in boiling water for 3 minutes or until just cooked. Drain and refresh under cold water.

Combine noodles, chicken, herbs, chilli, shallots, coconut, peanuts, and 2/3 mango. Toss with 3 Tb of dressing until well combined.

Place into serving bowls and garnish with remaining mango slices, coconut and peanuts.

Serve with lime wedge and remaining dressing on the side.


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