When you are cooking the chilli flakes (along with the chicken) in this dish, please do be sure to open the windows and turn on the extractor fan, as that chilli sure does hit the back of the throat as it heats up!
4 x 150g skinless chicken breasts, cut into 2cm wide strips
Spray oil or 1 tbsp sunflower oil
½–1 tsp chilli flakes, depending how hot you like it (optional)
2 medium carrots
2 yellow peppers, deseeded
2 Golden Delicious apples
Leaves from ½ bunch of fresh mint
Leaves from ½ bunch of fresh coriander
50g roasted (not dry-roasted) peanuts, roughly chopped or crushed
Sweet Mango Dressing
1 small ripe mango, peeled and de-stoned and cut into really tiny cubes
6 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Juice of ½ lime
Sea salt and freshly ground black pepper
Get a large griddle or frying pan nice and hot on a high heat. Depending on their size, you may need to use two, or alternatively cook the chicken in two batches.
Toss the chicken strips in a large bowl with the oil, chilli flakes (if using) and salt and pepper. Lay the pieces in the hot pan( s) to cook for about 5–6 minutes, turning once, until cooked through. Once cooked, remove from the pan, pop them onto a plate and leave to cool.
Next, make the salad dressing by simply whisking all the ingredients together in a small bowl. Season to taste and set aside. I like my carrots in ribbons rather than shreds for this recipe, so take a peeler and just keep peeling the carrots into ribbons until there’s no carrot left, popping them onto a large serving platter as you go. Alternatively, you could use a mandolin or really sharp knife if you are confident in slicing them quite thin.
Next, slice the peppers into long, thin strips, adding them to the platter also. Then, quarter and core the apples before thinly slicing them into matchsticks. Add the apple slices to the salad and rip over the mint and coriander leaves. Add the cooled chicken and dressing and toss everything together gently. Sprinkle over the peanuts and serve.