This is a heavily modified recipe from the January 2013 Australian Good Taste magazine. I modified it for two reasons: The first being I needed to cook the chicken and then shred it and I didn’t have the time. The second is I made the proper dressing accompaniment and it tasted really bad. So I’ll say later what I did instead.
Ingredients
1 store-bought roasted chicken, regular size, meat removed and shredded
2 fresh mangoes, peeled and sliced thinly
1 red capsicum
3 spring onions, sliced thinly diagonally
1 long red chili, sliced thinly diagonally
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
Method
Easy! Combine everything in a bowl and mix well. I used the dressing for this salad on top of this and it worked fine. I was serving them at the same time, so half went on the beetroot and the other half on this. If you like avocado, throw some in too. I didn’t because I don’t like avocado.
This is week 39/52 of my ‘1 Recipe a Week’ Challenge. You can see the rest of the recipes here.
