Shreddy Mango & Chicken Salad

Serving Size- 4

• Dairy Free

• Gluten Free

• Modern Paleo

• Nut Free

Ingredients

Bowl

1 large mango (diced)

½ red onion (finely diced)

1 red chilli (deseeded and finely diced)

1 large chicken breast (poached and shredded)

3 cups iceberg lettuce (shredded/sliced)

2 cups baby spinach

½ Lebanese cucumber (diced)

¼ cup coriander leaves and stems (finely chopped)

¼ cup fresh mint leaves (whole or roughly chopped

½ large avocado (sliced in crescent moons)

Dressing

3 Tbsp lime juice

2 Tbsp coconut sugar

1 ½ tsp fish sauce

1 Tbsp sesame oil

2 tsp sweet chilli sauce *optional

Method

1. Poach chicken breast. Once cool, shred using two forks or using an electric mixer

2. Add all salad ingredients to a large serving bowl and gently toss together

3. Combine all dressing ingredients together in a small bowl and whisk together

4. Drizzle dressing over the top of the salad and toss together gently before serving