Vic Markets + Mango Chicken Salad

Last week I popped down to the Vic Markets to buy our weekly meat & veg. After every visit I always wonder why I bother with supermarkets when there are such amazing markets right on the doorstep. Everything is so cheap and the produce is far fresher than anything you’d find in the shops.  Not only that, but there’s so much choice – I always seem to find different varieties of vegetables that you’d never find in conventional supermarkets.



No trip down to the Vic markets would be the same without swinging past the Bourek shop. I was introduced to these by some friends of ours and since then I haven’t looked back. These are little Turkish snacks (similar to a flat bread) filled with your choice of either spicy lamb or spinach & fetta. At $2.50 each you can’t go past them (you do have to wait in line a while but it’s worth it).



It’s now getting warmer and everyone is gearing up for BBQ season, so I thought I ought to get a couple of really good salad recipes under the belt.  It’s been quite humid here the past few days so I thought a really fresh, zesty salad topped off with mango would compliment the weather. This one went down very well and has a nice sweetness with the fruit throughout. Enjoy!



Mango & Chicken Salad

Recipe by Valli Little
2-4 chicken breasts
2 tsp ginger
2 garlic cloves, crushed
1/4 cup rice vinegar
1 lime, juiced
1 tbs caster sugar
1 small red chilli, seeded, sliced
2 mangoes, peeled
100ml light olive oil
1 small cucumber, very thinly sliced lengthways
1 cup snow pea
handful chopped corriander
small handful of chives
2-3 handfuls rocket and salad mix

Cut chicken into small pieces and cook in a fry pan until light brown and season with salt and pepper. Let cool.

Place the ginger, garlic, rice vinegar, lime juice, sugar, and chilli in a bowl, add the chicken and stir to coat. Set aside for one hour to marinate.

Place the flesh from one of the mangoes in a food processor and puree, then add the oil and process until smooth. Thinly slice flesh from the remaining mango and set aside. Drain the chicken, reserving the marinade, and return to the bowl with cucumber, snow pea, mango slices, coriander and chives.

Stir mango puree into the reserved marinade and drizzle over the salad.

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