Grilled Chicken and Mango Salad

Ingredients

Salad

2 chicken breasts sliced in quarters

2 tbsp Changing Habits Vegetable Stock Powder

cracked Changing Habits Pepper to taste

1 tbsp olive oil

100 g vermicelli noodles

1 mango peeled and diced

2 cups shredded wombok

sml handful bean sprouts

half a cucumber diced

sml handful coriander leaves

1/2 chilli deseeded and sliced

sml handful fresh mint leaves

150 g cherry tomatoes sliced in halves

handful of roasted peanuts

Dressing

4 tbsp coconut aminos or tamari

juice of 1 lime

1 tsp Changing Habits Rapadura Sugar

Directions

Place the chopped chicken breast in a shallow dish and massage the pepper and vegetable stock powder into each side.

Heat a frypan over a medium-high heat. When heated add the olive oil and chicken breast and cook on each side until cooked through. Set aside.

Place the vermicelli noodles in a bowl and cover with boiling water. Let sit until soft. Drain and set aside.

Combine the vermicelli noodles and the rest of the salad ingredients in a large bowl and mix well. Add the grilled chicken and top with extra herbs, chilli and dressing.

Dressing

Combine all dressing ingredients in a small dish, mix well.

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Grilled Chicken and Mango Salad