Shreddy Mango & Chicken Salad

SERVES: 4

DAIRY FREE, GLUTEN FREE, PALEO, NUT FREE

INGREDIENTS:

BOWL

• 1 large mango (diced)
• ½ red onion (finely diced)
• 1 red chilli (deseeded and finely diced)
• 1 large chicken breast (poached and shredded)
• 3 cups iceberg lettuce (shredded/sliced)
• 2 cups baby spinach
• ½ Lebanese cucumber (diced)
• ¼ cup coriander leaves and stems (finely chopped)
• ¼ cup fresh mint leaves (whole or roughly chopped
• ½ large avocado (sliced in crescent moons)

DRESSING

• 3 Tbsp lime juice
• 2 Tbsp coconut sugar
• 1 ½ tsp fish sauce
• 1 Tbsp sesame oil
• 2 tsp sweet chilli sauce *optional

METHOD:

1. Poach chicken breast. Once cool, shred using two forks or using an electric mixer
2. Add all salad ingredients to a large serving bowl and gently toss together
3. Combine all dressing ingredients together in a small bowl and whisk together
4. Drizzle dressing over the top of the salad and toss together gently before serving