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SPICY SAMBAL OELEK CHICKEN & MANGO SALAD

Servings: 2 people

Ingredients

Chicken:

  • 500 grams boneless chicken thighs
  • 1 ½ tablespoons sambal oelek (see notes)

Rest of the salad:

  • 1 medium mango, cubed
  • 1 small avocado, cubed
  • 1 small cucumber
  • ¼ cup mint leaves
  • ¼ cup coriander leaves

Dressing:

  • 2 teaspoons soy
  • 2 teaspoons fish sauce
  • 1 ½ teaspoons lime juice
  • 1 ½ teaspoons jaggery/sugar
  • 1 teaspoon rice vinegar

Instructions

  • Preheat the oven to 200 C.
  • Toss the chicken pieces with sambal oelek and salt. Lay them out on a large baking tray without overlaps. Do this in two trays if necessary.
  • Roast for 30 mins on the top rack of your oven, or until nicely browned. (Alternatively, you can pan-fry the chicken).
  • Once the chicken is cool enough to handle, slice into bite-sized strips.
  • Mix together the dressing ingredients in a small bowl. Taste and adjust seasoning. You’ll almost always need more of one or more seasonings here. Adjust to suit your palate.
  • Slice the cucumber lengthways. Scoop out the seeds with a spoon and discard. Slice into half moons. Place the cucumber, mango, avocado, mint, and coriander leaves in a bowl.
  • Pour the dressing over the top and gently toss with your hands. Taste and adjust seasoning again.
  • To serve, toss the chicken through the salad or serve alongside the salad.

Notes

Notes:
This salad serves 3-4 as a side or 2 as a main.
This is the brand of sambal oelek I used here. Spice levels across brands will vary vastly so taste and adjust accordingly. If you find that the dish is not spicy enough, you can always add chilli flakes to the dressing in the end.