Recipe for Chicken Mango salad rolls
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.
Servings 10 rolls
- 1 chicken breast
- 1 mango
- 2 cups spinach
- 10 rice papers
- 1 baby carrot optional for decoration
Sesame Dipping sauce
- 1 Tbsp peanut butter add extra if using crunchy
- 1 Tbsp tamari soy sauce
- 1 tsp honey or sugar
- 3 Tbsp hot water or boiled chicken stock
- 1 Tbsp lemon juice optional if using ripen mango
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.
Use a fork to whisk and mix them good.
Add extra water if you want the sauce thinner.