Light and beautiful chicken mango salad in a rolling style to keep you feel indulge yet low on the carb, calorie, or gluten. Try this recipe and feel free to substitute based on what you have in the fridge. Perfect appetizer too.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 10rolls
Author Victoria
Ingredients
1chicken breast
1mango
2cupsspinach
10rice papers
1baby carrotoptional for decoration
Sesame Dipping sauce
1Tbsppeanut butteradd extra if using crunchy
1Tbsptamari soy sauce
1tsphoney or sugar
3Tbsphot water or boiled chicken stock
1Tbsplemon juiceoptional if using ripen mango
Instructions
Boil the chicken breast with a little bit of salt till done.
While waiting, wash, and julienne mango. If you want to decorate with carrot, thinly slice it.
When the chicken breast is done, let it cool down or soak in icy cold water before thinly slice or shred.
To roll: wet a piece of rice paper with warm water then lay it flat on a plastic cutting board or a large dish.
Arrange all the filling ingredients, then lift, roll, and tuck.
Serve immediately with dipping sauce.
Sesame Dipping Sauce
Microwave some water or bring to boil over the stovetop. You can also use the hot liquid from boiling chicken breast above.
In a bowl, add peanut butter, soy sauce, water/stock, and sugar/honey. If your mango is sour, skip the lemon or add some if it's sweet.