Meals and Courses

Mango and Spinach Salad with Warm Peanut Chicken

cook 10 mins
  • 2 tablespoons sesame oil
  • 2 boneless, skinless chicken breasts, about 175 g (6 oz) each, thinly sliced
  • 150 g (5 oz) spinach and watercress salad
  • 1 large ripe mango, stoned, peeled and sliced
  • 4 tablespoons crunchy peanut butter
  • 5 tablespoons coconut milk
  • 2 tablespoons sweet chilli sauce
  • 4 tablespoons water
  • Heat 1 tablespoon of the sesame oil in a large, heavy-based frying pan and cook the sliced chicken over a high heat, stirring frequently, for 5–6 minutes until browned and cooked through.
  • Meanwhile, place the spinach and watercress salad with the mango in a large serving bowl, drizzle with the remaining sesame oil and toss to mix.
  • Add the remaining ingredients to the chicken in the frying pan and cook, stirring, for 1 minute. Toss into the salad and serve while still warm.
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