Super Orange mango chicken Thai salad

This Super Orange mango chicken Thai salad is inspired by the mango and carrot flavours in the Savse Super Orange smoothie. The street style salad is really fresh and marinating the chicken in the smoothie gives it a sweetness, cutting through the classic Thai flavours of chilli, ginger and coriander. Make this in bulk on a Sunday night and then portion it up for no-fuss weekday lunches.

Ingredients

For the chicken:

4 chicken breasts, sliced

Salt and pepper

500ml Savse Super Orange 

3cm piece ginger, grated

Oil for pan frying (olive, rapeseed or coconut)

For the salad:

4 grated carrots

2 large handfuls bean sprouts

2 thinly sliced red peppers

1 thinly sliced red onion

Large bunch coriander, chopped

Small bunch parsley, chopped

200g roughly chopped cashews

1 to 2 red chillies, sliced

Bunch spring onions, sliced

For the dressing:

250ml Savse Super Orange 

3 tbsp white wine vinegar

2 tbsp soy sauce

1tbsp honey

1 lime, juiced

2 cloves garlic, crushed

Method

Place the chicken slices in a shallow tray and season with salt and pepper. Pour the smoothie over the chicken and add the grated ginger. Cover and marinade for a minimum of 2 hours.

For the salad, toss together the carrot, bean sprouts, red pepper, red onion, coriander, parsley, cashews, chillies and spring onions. Set aside.

For the dressing, whisk together the remaining smoothie, vinegar, soy, honey and lime juice.

Heat a splash of oil in a frying pan. Drain excess liquid from the chicken then fry quickly on a high heat until golden and the meat is cooked through.

Dress the salad until thoroughly coated then pile on to a plate. Add the chicken and pour over any juices. Garnish with more cashews, coriander and chilli slices.

Recipe courtesy of Savse