Fragrant Vietnamese Chicken And Mango Salad - cooking recipe

Ingredients

2 None boneless skinless chicken breasts, halved lengthways
2 cloves garlic, crushed
1 tbsp coarsely chopped cilantro
2 None fresh small Thai red chili peppers, finely chopped
1 tbsp oyster sauce
2 None mangoes, peeled, pitted and thinly sliced
2 None green onions, thinly sliced
4 oz mixed salad greens
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh Vietnamese mint leaves (or extra mint if you can't get Vietnamese)
1/4 cup Vietnamese dipping sauce (see recipe for nuoc cham)

Preparation

Heat a grill pan on high heat or preheat the grill to medium-high. Place chicken in a bowl with garlic, chopped cilantro, chili peppers and oyster sauce; mix well.
Grill chicken for 10 mins, or until cooked through, turning halfway. Cool, then slice thinly.
Combine mangoes, onions, salad greens, remaining herbs and dipping sauce in a large bowl. Add chicken; toss gently to combine. Season to taste.