Chicken Mango Salad

Chicken Mango Salad
Prep time
Cook time
Total time
Bean thread vermicelli noodles are available in the Asian sections of most grocery stores and in Asian markets.
Serves: 4 to 6
For Chicken Mango Salad
  • canola oil for deep frying
  • 1 oz (30 g) bean thread vermicelli noodles, optional
  • 3 cups shredded cooked chicken
  • 2 mangoes, peeled and sliced (or a 14 oz/398 ml can, drained)
  • 2 large oranges, segmented*
  • 3 cups baby spinach leaves
  • ⅓ cup thinly sliced red onion wedges
For Lime Basil Dressing
  • 3 tbsp lime juice
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh cilantro
  • ⅓ cup canola oil
  • ¼ cup medium coconut
  • 1 garlic clove
  • 2 tbsp chopped fresh basil
  • salt and cracked black pepper
  • 2 tsp packed brown sugar
To Make Lime Basil Dressing
  1. Put all the ingredients into a blender and blend until smooth.
To Make Chicken Mango Salad
  1. Heat the oil in a wok or large deep frying pan over medium high heat.
  2. Add the noodles to the hot oil 350ºF (180ºC).
  3. Cook for 5 to 10 seconds or until they puff up, drain on paper towel.
  4. Arrange the chicken, mango, orange, spinach and onion on individual serving plates.
  5. Drizzle with the dressing and top with the noodles.
Make Ahead: The dressing can be made a day ahead and stored in an airtight container in the refrigerator. The noodles can be made a day ahead and stored covered at room temperature. This recipe is best assembled just before serving.

Tip to Segment Fruit
Cut off both ends from the fruit.
Place the fruit cut side down on a cutting board.
Using a utility or paring knife, cut down and around the fruit, following the shape of the fruit and removing as much of the pith with the skin as possible.
Place a bowl underneath the fruit to catch any juice.
Cut between the membranes of each segment and let them drop into a bowl.