Grilled chicken and green mango salad
2 clove(s), crushed
1 tsp, finely grated
skinless chicken breast
400 g, fat trimmed, (buy 500g)
⅓ cup(s), chopped
2 individual, thinly sliced
2 medium, (green mango), peeled, stone removed, grated
- Combine hoisin and soy sauces, garlic and rind in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
- Preheat a chargrill or barbecue over medium-high heat. Cook chicken for 3–5 minutes each side or until cooked through.
- Meanwhile, combine juice, fish sauce, sugar and oil in a medium bowl. Add coriander, shallots and mango. Toss gently to combine. Serve mango salad with chicken.