Asian chicken and mango salad
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Health conscious
- 10 minutes
- 1 hour, 15 minutes
- Ross Gower Riesling
Ingredients
- 1 whole free-range chicken
- 2 red chillies, chopped
- 2 cloves garlic, chopped
- 1 T ginger, grated
- 65 ml soya sauce
- 1 t sesame oil
- 2 limes, juiced and skins reserved
- 80 g treacle sugar
- 2 T honey
- 65 ml olive oil
- 400 g flat glass noodles, cooked
- 6 radishes, thinly sliced
- 4 spring onions, thinly sliced lengthways
- 1 large mango, sliced
- 1 sheet nori, rolled and thinly sliced
- Japanese mayonnaise, for serving
- fresh coriander, to garnish
- For the salad dressing, whisk
- 2 T fish sauce
- 65 ml rice vinegar
- 1 t sesame oil
- 65 ml olive oil
- 1 T honey
- 1 T ginger, grated ginger
- 2 t sesame seeds, toasted
Cooking Instructions
Portion the rotisserie chicken or, if you are going to cook it yourself, preheat the oven to 180°C.
Place the chicken, breast-side up, on a large roasting tray.
Mix the chilli, garlic, ginger, soya sauce, sesame oil, lime juice, treacle sugar, honey and olive oil in a bowl. Baste the chicken with half of the mixture and stuff with the juiced lime halves.
Roast for about 1 hour and 15 minutes, or until cooked and tender, basting every 10 minutes with the remaining basting sauce. Portion the chicken.
Place the noodles in the centre of a bowl, scatter over the radish, spring onion, mango and nori.
Pour over the dressing, top with a dollop of Japanese mayonnaise and garnish with coriander. Serve with portions of roast chicken.
Cook's note: The chicken can also be roasted in a kettle braai in a foil tray.
See more Asian-inspired dishes here.
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