Chicken & Mango Salad

Source: Taste Magazine - January / February 2015
Serves: 4 - Prep & cooking 25 minutes

 100g Chang's Thai-style rice noodles
 100g classic salad
 1 small red onion, halved, thinly sliced
 1/2 cup Italian dressing
 1 barbecued chicken
 2 mangoes, peeled, sliced

  1. Place noodles in a large heatproof bowl. Cover with boiling water and let soak for 15 mins until tender. Drain noodles, rinse under cold water and drain again. Return to bowl.
  2. Meanwhile remove chicken from carcass and shred meat. Add shredded chicken to noodles with remaining ingredients and toss to combine. Transfer salad to serving bowls.

Vic Lic

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