Skip to content
Salad · Asian Fusion

Shredded Poached Chicken and Mango Slaw with Chilli Lime Dressing

35 min Serves 4 ~249 kcal/serving ~£7.20 (£1.80/serving) Gluten-freeDairy-freeKid-friendly
Plan the week’s meals How meal planning works

Ingredients

  • 600 g skinless chicken breasts
  • 1 ripe mango
  • 300 g red cabbage
  • 2 carrots
  • 1 fresh red chilli
  • 4 tbsp lime juice
  • 1 tbsp fish sauce
  • 20 g fresh coriander

Nutrition (per serving)

Calories
249 kcal
Protein
38.5 g
Carbohydrate
18.2 g
of which sugars
16 g
Fat
2.2 g
of which saturates
0.5 g
Fibre
4.2 g
Salt
1.21 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Place chicken breasts in a saucepan, cover with cold salted water and bring to a gentle simmer. Poach for 18–20 minutes until cooked through, then allow to cool slightly.

  2. 2

    Meanwhile, finely shred red cabbage and coarsely grate carrots. Peel and julienne the mango.

  3. 3

    Whisk together lime juice, fish sauce and finely sliced chilli to make the dressing.

  4. 4

    Shred the cooled chicken into long strips using two forks.

  5. 5

    Combine cabbage, carrot, mango and chicken in a large bowl. Pour dressing over and toss well.

  6. 6

    Scatter fresh coriander over the top and serve immediately.

Equal House

Plan the week's meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.