Spicy Chicken & Mango Salad
with Bell Pepper and Sambal
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Mango
1 unit(s)
Lime
1 pack(s)
Cooked Chicken Slices
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Sambal Paste
100 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Oil for the Chicken
2 tbsp
Olive Oil for the Dressing
¼ tsp
Sugar for the Dressing
Nutritional information
Utensils
Instructions
a) Halve the pepper and discard the core and seeds. Slice into thin strips.
b) Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
c) Juice one half of the lime into a large bowl and cut the other half into wedges.
a) Heat a large frying pan on high heat (no oil).
b) Once hot, add the pepper and cook until charred, 7-8 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour, then remove from the pan.
c) Add the chicken slices to the pan with the Indonesian spice blend and the oil for the chicken (see pantry for amount). Stir to coat the chicken in the spices, 1-2 mins.
a) To the lime juice, add the sambal paste and the olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper, then mix to combine.
b) Add the cooked chicken slices, baby leaf mix, charred pepper and mango to the bowl and toss to coat.
c) Divide the salad between your serving bowls. Serve with a wedge of lime for squeezing over to finish.
Enjoy!
