Chicken Skewers With Mango Salad

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Chicken Skewers with Mango Salad
Per Serve
Calories:   541
Fat:   4.1
Protein:   78.1
Carbohydrates:   37.4
Fibre   4.1
Serves :   1
Total Preparation Time:   25 minutes.
Region :   Australian
Gluten Free:   Yes
Vegetarian:   No
Dairy Free:   Yes
White Meat Only:   Yes
No Seafood:   Yes
Instructions :
1. Thread tenderloins onto skewers and marinate in a refrigerator overnight in the

lemon juice mixed with the tamari sauce and half the ginger.

If you can’t marinate overnight, then 10 minutes will be sufficient;

overnight allows the flavours to infuse.

2. Cook chicken skewers in non-stick frying pan or on BBQ for 10-15 minutes,

basting with marinade as they cook.

3. Meanwhile, prepare the Mango Salad: remove the skin and stone from the mango and

finely dice. Finely chop the onion, cucumber and mint leaves’ combine in a bowl

with the mango, remaining ginger, sweet chilli sauce and lime juice to make salsa,

stirring gently to avoid bruising the fruit. Spoon salsa over kebabs and serve.

Chefs suggestion:
– If usuing wooden skewers, place skewers in chilled water for 1 hour before

use to avoid them burning on the barbecue.
– For gluten free, ensure the brand of sweet chilli sauce you are using is gluten free.

  Quantity Ingredients
  2 sprigs fresh mint leaves
  20 mls lime juice, bottled
  100 mls lemon juice, bottled
  1 mango, small (approx 200g each)
  10 mls thai sweet chilli sauce, light
  40 mls tamari (wheat-free soy sauce)
  90 g cucumber (approx 1 inch)
  300 g chicken tenderloins
  0.5 brown onions, small (approx 60g each)
  4 wooden skewers
  4 tsp bottled ginger, crushed


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