Fragrant Vietnamese Chicken And Mango Salad

• 2 None boneless skinless chicken breasts, halved lengthways
• 2 cloves garlic, crushed
• 1 tbsp coarsely chopped cilantro
• 2 None fresh small Thai red chili peppers, finely chopped
• 1 tbsp oyster sauce
• 2 None mangoes, peeled, pitted and thinly sliced
• 2 None green onions, thinly sliced
• 4 oz mixed salad greens
• 1 cup loosely packed fresh cilantro leaves
• 1 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh Vietnamese mint leaves (or extra mint if you can't get Vietnamese)
• 1/4 cup Vietnamese dipping sauce (see recipe for nuoc cham)

1. Heat a grill pan on high heat or preheat the grill to medium-high. Place chicken in a bowl with garlic, chopped cilantro, chili peppers and oyster sauce; mix well.
2. Grill chicken for 10 mins, or until cooked through, turning halfway. Cool, then slice thinly.
3. Combine mangoes, onions, salad greens, remaining herbs and dipping sauce in a large bowl. Add chicken; toss gently to combine. Season to taste.

chicken breasts, garlic, cilantro, fresh small thai red chili peppers, oyster sauce, mangoes, green onions, salad greens, cilantro, mint leaves, fresh vietnamese mint, dipping sauce

Taken from recipes-plus.com/api/v2.0/recipes/32439 (may not work)