A hot Aussie Christmas calls for a fresh summer salad. The grilled mango gives that classic barbeque flavour, juxtaposed perfectly with the fresh sweetness of pineapple. Although the hero flavour is of course our Chicken Broth Miso Ramen, one of the reasons people don’t make friends with salad, is because of a boring/bland flavour. Well we’re here to say it’s entirely possible to make friends with salad. All you need is a little flavour, and this dish has exactly that!
In a dry griddle or flat pan place the mango cheeks cut side down and toast for 30 seconds until score marks appear. Then slice the mango cheeks lengthwise.
In a pan, place chicken,The Wholefood Pantry Coconut Oil, spices, lime juice, tamari, Chicken Bone Broth Miso Ramen, orange juice, Coconut Sugar and chilli powder to a pan, cook until caramelised.
Plate up by layering the mango, cucumber, pineapple slices, chicken, wombok, coconut chips and mint on a platter.
Dust over lime zest and serve with lime wedges.
In a dry griddle or flat pan place the mango cheeks cut side down and toast for 30 seconds until score marks appear. Then slice the mango cheeks lengthwise.
In a pan, place chicken,The Wholefood Pantry Coconut Oil, spices, lime juice, tamari, Chicken Bone Broth Miso Ramen, orange juice, Coconut Sugar and chilli powder to a pan, cook until caramelised.
Plate up by layering the mango, cucumber, pineapple slices, chicken, wombok, coconut chips and mint on a platter.
Dust over lime zest and serve with lime wedges.
Grilled Mango and Pineapple Salad
With Sticky Chicken
Not too tricky
4
25 min
A hot Aussie Christmas calls for a fresh summer salad. The grilled mango gives that classic barbeque flavour, juxtaposed perfectly with the fresh sweetness of pineapple. Although the hero flavour is of course our Chicken Broth Miso Ramen, one of the reasons people don’t make friends with salad, is because of a boring/bland flavour. Well we’re here to say it’s entirely possible to make friends with salad. All you need is a little flavour, and this dish has exactly that!
In a dry griddle or flat pan place the mango cheeks cut side down and toast for 30 seconds until score marks appear. Then slice the mango cheeks lengthwise.
In a pan, place chicken,The Wholefood Pantry Coconut Oil, spices, lime juice, tamari, Chicken Bone Broth Miso Ramen, orange juice, Coconut Sugar and chilli powder to a pan, cook until caramelised.
Plate up by layering the mango, cucumber, pineapple slices, chicken, wombok, coconut chips and mint on a platter.
Dust over lime zest and serve with lime wedges.
In a dry griddle or flat pan place the mango cheeks cut side down and toast for 30 seconds until score marks appear. Then slice the mango cheeks lengthwise.
In a pan, place chicken,The Wholefood Pantry Coconut Oil, spices, lime juice, tamari, Chicken Bone Broth Miso Ramen, orange juice, Coconut Sugar and chilli powder to a pan, cook until caramelised.
Plate up by layering the mango, cucumber, pineapple slices, chicken, wombok, coconut chips and mint on a platter.
