Chicken & Mango Noodle Salad

Main courseServes 2

Spicy, sweet and filled with fresh flavours, this Chicken & Mango Noodle Salad from the team at Hinchliffe's Farm Shop in West Yorkshire makes a deliciously satisfying and healthy mid-week supper. Find more recipe inspiration on their website www.hinchliffes.com

Ingredients

200g Rice or Egg Noodles

2 Chicken Breasts

1 Ripe Mango, sliced

1 Red Pepper de-seeded and finely sliced

200g Sugar Snap Peas finely sliced

1/2 Small Cabbage finely sliced

Bunch of Fresh Mint and

Coriander chopped

2 Spring Onions

1 Red Chilli

For the dressing:

2 Tbsp Lime Juice

2 Tbsp Fish Sauce

1 Tsp Sesame Oil

1 Tbsp Sugar

2cm Piece of Fresh Ginger

Grated

Method

  1. Put the chicken breasts in a large pan and fill with water until chicken is just covered. Bring to the boil and then lower to a simmer and cook over a low heat for 10-12 mins until the chicken is cooked through.
  2. Remove from pan and leave to cool. Once cooled shred the chicken and set aside.
  3. Cook the noodles as per the instructions on packet, then drain and refresh under cold water
  4. To make your dressing, combine all ingredients and whisk until sugar has dissolved, taste and adjust to your liking.
  5. In a large bowl combine your finely sliced veg with the mango, chicken and rice noodles. Pour over the dressing and gently mix together.
  6. Garnish with the fresh herbs, finely sliced spring onion and red chilli.