Fresh, vibrant and enough to feed everyone! This recipe is perfect for summer BBQs, picnics or entertaining – it’s ready in no time at all and is seriously tasty. Herbs, simple, real food ingredients and nothing out of the ordinary. Make it. Share it. Enjoy it.

INGREDIENTS

Chicken:

• 500g chicken breast
• 1 bunch coriander, roots only
• 1 garlic clove
• ½ chilli, deseeded
• 1 stick lemongrass, white part only

Salad:

•  ½ Chinese cabbage
• ½ carrot
• ¼ red onion
• 2 mangoes
• ½ bunch fresh mint
• ½ bunch fresh coriander
• 2 tablespoons sesame seeds

Dressing:

• 2 tablespoons fresh lime juice
• 2 tablespoons tamari
• 2 tablespoons maple syrup
• ¼ teaspoon chilli flakes

METHOD

1. Cover chicken in a large saucepan with cold water.
2. Add coriander roots, garlic, chilli and lemongrass.
3. Bring to the boil over high heat.
4. Once boiled, reduce to medium and cook through for 12-15 minutes.
5. Turn off heat and leave for a few minutes.
6. Remove chicken and shred.
7. Whilst chicken is cooking, finely chop cabbage, carrot and onion.
8. Slice mango and add with vegetables to a large salad bowl.
9. Combine dressing ingredients together.
10. Add the shredded chicken to the salad, tear in fresh herbs and dress well.
11. Top with sesame seeds to serve.

Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Serves: 6.
Recipe & Photo by Nadia Felsch.