This Vietnamese salad with pulled chicken doesn't just look great, it tastes just as good! Great for a summer evening…
The grilled mango and homemade sweet and sour chili dressing add a surprising flavor. This salad contains a lot of healthy fats and is therefore an ideal meal during this summer of staying at home. Did you know that healthy fats are not only tasty, but also good for your heart? So let's get started!
Ingredients
- 2 chicken breasts
- 1 zucchini
- 1 mango (grilled)
- 100 g noodles
- 100 g carrot julienne
- 100 g white cabbage
- 100 g unsalted peanuts
- 2 limes
- 10 g mint
- 3 tbsp sambal
- 3 tbsp Becel Oil Blend Classic
- 4 tbsp Becel Original for cooking and baking
- 1 tbsp agave syrup
- salt and pepper
Read also: ‘What is hoisin sauce?‘
Preparation method
- Remove the skin from the mango and cut the pulp from the pit. Cut the flesh into strips. Brush the mango with Becel Original before cooking and baking and grill the mango in a grill pan until the mango has nice grill marks. Remove the mango from the pan, brush the chicken breast with Becel Original and grill until cooked through. Let the chicken cool down and use 2 forks to pull the chicken breast apart into pulled chicken.
- Meanwhile, put the sambal, agave syrup, Becel Oil Blend Classic and lime juice in a bowl and stir to combine. Taste and season with salt and pepper.
- Cook the noodles according to the instructions on the package.
- Pass a zucchini through a spiralizer, coarsely chop the mint and put it all in a bowl together with the noodles, julienne carrot, white cabbage and pulled chicken.
- Pour the sweet and sour chili dressing over the Vietnamese salad and serve with the grilled mango.
Recipe and image:Becel
