Vietnamese Mango Salad with Chicken - Chef Tan - World Food

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce provides a similar umami flavor while being plant-based.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and provide a similar crunch.

Boil the chicken fillet in water until cooked.

Peel the skin of the mango halfway.

Slice the mango into 10 to 15 slices.

Julienne the mango slices.

Cut the onions into thin pieces.

Slice the red bell pepper (capsicum) into thin pieces.

Slice the carrots into thin pieces.

Slice the cucumber into thin pieces.

Chop the fresh mint finely.

Remove the cooked chicken from the boiling water and place it into cold water to cool down.

Prepare a salad plate and pour the salad mixture onto it.

Gently mix all the ingredients together in the salad bowl.

Arrange the salad nicely on the plate.

Place the cooled chicken on top of the salad.

Garnish with chili flour, coriander, and peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens