Spicy chicken strip salad with mango, cucumber & peanuts

Prep time
20min
Cook time
20min
Serves
4

This flavour combination elevates any dinner time.

Ingredients:

For the Mango Salad
  • +- 450g Ghost Pepper Crumbed Chicken Strips
  • 200g Udon noodles
  • ½ cup (125ml) chopped coriander
  • 1 mango, diced
  • 2 small cucumbers, sliced
  • 2 spring onions, chopped
  • Fresh mint and basil, torn
  • 3 Tbsp (45ml) roasted peanuts

Peanut dressing

  • ¼ cup sesame oil
  • ¼ cup rice vinegar
  • ¼ cup smooth peanut butter
  • 3 Tbsp (45ml) soy sauce
  • 2 Tbsp (30ml) honey
  • 2 Tbsp (30ml) Thai red curry paste
  • Juice of 1 lime

Method:

  1. To prepare the salad dressing, combine all the ingredients in a glass jar and shake well to mix. Set aside.
  2. Cook the noodles according to the packet instructions, and set aside to cool.
  3. Cook Ghost Pepper Crumbed Chicken Strips from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once the chicken is cooked, rest for 1-2 minutes and cut into bite-sized pieces. Set aside.
  4. In a bowl, add noodles, coriander and a splash of dressing. Add the mango, cucumber and spring onions and toss gently.
  5. Place the noodles in a salad bowl, top with Ghost Pepper Crumbed Chicken Strips, and dress with the remaining dressing.
  6. Garnish with herbs and peanuts before serving.