Recipe: Mango and Chicken Salad

10. May 2022 Recipes & more Mango

The quality of the meat from laying chicken breeds is just as high as the meat from broiler chickens. Only the preparation time is a little longer. Pulled chicken is a perfect complement to the freshness of our mangos in this salad. Recipe by Nicole Giger, Mag’s Frisch

Ingredients for 4 people

For the salad:

250-300 g meat from a laying chicken breed
1 tin of coconut milk (approx. 400 ml)
1/2 tsp salt
1/4 tsp dried chili flakes
3-4 fresh mangos
1 chili pepper
1 kohlrabi
2 handfuls of peanuts, roasted and salted
2 bunches of coriander

For the dressing:

4 tbsp peanut paste (or another nut paste)
100 ml coconut milk
1 lime
2 tbsp soy sauce
1-2 tbsp mirin
1-2 tsp maple syrup
2 garlic cloves
Dried chili flakes
Pepper from the mill and coarse salt

Preparation

Put the coconut milk, a dash of lime juice, salt and chili flakes into a pot and bring to the boil. Then reduce the temperature, add the chicken and poach on a low or medium heat for around 15 minutes or until done. The meat should be cooked through. Leave to cool in the liquid.
Meanwhile, peel the mango and cut into slices. Also peel the kohlrabi and cut into small cubes. Wash the coriander and chop fine. Also finely chop the chili pepper.
For the dressing, put the peanut paste, lime juice, soy sauce, maple syrup, mirin and garlic cloves into a blender and mix into a fine, creamy dressing. Season with salt and pepper. The dressing should be thick but still smooth. If this is not the case, add a little liquid in the form of coconut milk, lime juice or soy sauce. If there is not enough acidity, add more lime juice. For a saltier flavour, use more soy sauce. To reduce acidity, adding a little coconut milk, peanut paste or maple syrup can help.
For the pulled chicken, pick the chicken meat into pieces with a fork. Mix together the chicken, mango slices, kohlrabi pieces, chili pepper, peanuts and coriander with the dressing. Garnish with chili flakes and some more coriander, if you wish.