Turmeric Chicken and Mango Salad with Herbs

Serves 8-10 as a side

40 Minutes + marinating and resting Easy


1 tsp freshly ground black pepper

60g coconut sugar

5 cloves garlic, crushed

4 kaffir lime leaves, very finely chopped

2 stalks lemongrass, white section only, very finely chopped

2 tbsp Azalea Grapeseed Oil, plus 2 tbsp extra to fry chicken

1 tbsp fish sauce

1 tbsp soy sauce

500g skinless chicken breast fillets



200g rice stick noodles, cooked according to packet instructions and cooled

2 large Kensington Pride mangoes, flesh thinly sliced

3 Lebanese cucumbers, peeled into thin strips

2 spring onions (green onions) thinly sliced

1 cup each mint, coriander and flat leaf parsley leaves

¼ cup chopped chives



1 clove garlic, crushed

1 tsp red chilli flakes

40g caster sugar

60ml fish sauce

Juice of 1 lime


You will need to begin this recipe the night before


The night before, combine all marinade ingredients, stir well. Add the chicken breasts and turn to coat. Cover and refrigerate overnight.


When ready to serve, assemble the salad ingredients in a large serving bowl or platter. Heat oil in a large frypan over medium heat and cook chicken breasts, turning frequently as not to let the marinade burn, for 10 mins or until cooked through. Transfer chicken to a plate, cover loosely with foil and rest for 5 mins before thickly slicing and arranging onto the salad.


Prepare dressing by whisking together all ingredients. Drizzle over the salad to serve.