Mango Noodle Salad with BBQ Chicken Skewers
by Emily OuttersideThis summer, you can't go wrong with this refreshing Mango Noodle Salad. The recipe calls for BBQ Chicken Skewers, but feel free to add in any other proteins of your choosing. For our vegan friends, substitute the chicken with some firm tofu. Enjoy a delicious summer dish packed with exotic flavours today!
Mango Noodle Salad with BBQ Chicken Skewers
Rated 5.0 stars by 1 users
Category
Side
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Author
Emily Outterside
Ingredients
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1 tablespoon Mango Chilli Sauce
3 basil leaves (chopped)
40g cucumber (sliced)
4 cherry tomatoes (quartered)
½ red chilli (sliced)
30g carrot shreds
juice of ½ lime
30g chargrilled peppers
250g cooked angel hair pasta / wheat noodles
pinch of salt (approx ¼ teaspoon salt)
200g chicken breast (diced)
-
1 tablespoon Mango Chilli Sauce
-
1 tablespoon Garlic Chilli Sauce
½ teaspoon salt
Mango Noodle Salad
BBQ Chicken Skewers
Directions
Marinate chicken with Mango Chilli Sauce and Garlic Chilli Sauce. Season with salt and skewer the pieces. BBQ on an open grill for 20 minutes (10 minutes on each sides). Once done, remove and set aside.
Prepare the Mango Noodle Salad by mixing all the cooked angel hair/wheat noodles, cherry tomatoes, cucumber, basil, chilli, carrot shreds, and chargrilled peppers in a mixing bowl.
Add Mango Chilli Sauce, a squeeze of lime juice and a pinch of salt to taste to the noodles. Mix well and serve the Mango Noodle Salad with the BBQ Chicken Skewers.