PREP TIME 10 MINUTES SERVES 4
100g mixed salad leaves
240g (1½ cups) shredded barbecued chicken
2 medium mangoes (860g), sliced thinly
60ml (¼ cup) lime juice
1 tablespoon finely chopped fresh coriander
1 fresh small red thai chilli, chopped finely
2 teaspoons light soy sauce
1 Make thai dressing.
2 Place salad leaves, chicken, mango and dressing in a large bowl; toss gently to combine. Season.
Place ingredients in screw-top jar; shake well. Season to taste.
You need half a large barbecued chicken for the amount of shredded chicken needed for this recipe.