Mango Chicken Salad

The meat from laying hens and brother roosters has the same high quality as chicken. Only the cooking time is slightly longer. As pulled chicken it complements this salad wonderfully with the freshness of our mangoes. Recipe by Nicole Giger, Mag’s Frisch

05/03/2026

Ingredients

Ingredients for 4 portions

For the Salad

250 - 300 g Meat from laying hens or brother roosters

1 Can of coconut milk (approx. 400ml)

1⁄2 tsp Salt

1⁄4 tsp Dried chili flakes

3 bis 4 Fresh mangoes

1 Peperoncini

1 Kohlrabi

2 Handful of peanuts, roasted and salted

2 Bunch of coriander

For the Dressing

4 tbsp Peanut butter (or other nut butter)

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

Ground pepper, coarse salt

Preparation

Place coconut milk, a splash of lime juice, salt and chili flakes in a pot and bring to a boil. Then reduce the heat, add the chicken meat and poach on low to medium heat for about 15 minutes or until cooked through. The meat should be completely done. Let cool in the liquid.

Meanwhile peel the mango and cut into slices. Peel the kohlrabi as well and cut into small cubes. Wash and finely chop the coriander. Finely chop the peperoncini as well.

For the dressing, place peanut butter, lime juice, soy sauce, maple syrup, mirin and garlic cloves in a blender and blend into a smooth, creamy dressing. Season with salt and pepper. The dressing should be thick but still smooth. If not, add some liquid in the form of coconut milk, lime juice or soy sauce. If it lacks acidity, add lime juice. If it needs more salt, add soy sauce. If too acidic, balance with coconut milk, peanut butter or maple syrup.

Shred the chicken meat with a fork to create 'pulled chicken'. Combine chicken, mango slices, kohlrabi cubes, peperoncini, peanuts and coriander with the dressing. Garnish with chili flakes and, if needed, more coriander.