This vibrant Vietnamese salad with tender pulled chicken is as delicious as it is eye-catching—the perfect dish for balmy summer evenings.
Smoky grilled mango and a homemade sweet-sour chili dressing bring an exciting flavor twist. Loaded with heart-healthy fats from quality ingredients like nuts and oils, it's an ideal nutritious meal for staying home this summer. Healthy fats not only taste incredible but also support cardiovascular wellness. Let's get cooking!
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
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Preparation method
- Peel the mango and slice the flesh into strips. Brush with Becel Original, then grill in a grill pan until marked. Remove, brush chicken breasts with Becel Original, and grill until fully cooked. Cool slightly and shred into pulled chicken using two forks.
- In a bowl, whisk sambal, agave syrup, Becel Oil Blend Classic, and lime juice. Season with salt and pepper to taste.
- Cook noodles per package instructions.
- Spiralize the zucchini, chop mint coarsely, and toss with noodles, carrot julienne, white cabbage, and pulled chicken in a large bowl.
- Drizzle with the sweet-sour chili dressing, top with grilled mango strips, and serve.
Recipe and image: Becel
