This mango and chicken salad recipe is the perfect quick meal for a hot summer’s day. Bring it together with our favourite Vietnamese-style dressing.
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Heat a chargrill on high. Season the chicken and spray with olive oil spray. Cook for 3 mins each side or until chicken is cooked through. Transfer to a plate and set aside for 5 mins to rest. Thinly slice.
Meanwhile, place the mango, slaw and dressing in a large bowl. Gently toss to combine.
Top the salad with chicken and sprinkle with spring onion to serve.
From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.
There’s no better time to fire up the barbie. Put these fuss-free recipes on the menu and enjoy smoky flavours from the grill.
Tripled smoked over Beechwood chips for a rich, smooth flavour.