Name: Colin Fassnidge’s new summer salad uses everyone’s favourite fruit
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 200g vermicelli rice noodles; Olive oil; Sea-salt flakes and freshly ground black pepper, to season; 550g chicken tenderloins; 2 lebanese cucumbers, sliced or chopped; 250g cherry tomatoes, halved or chopped; 2 medium red chillies, finely sliced (optional); 2 Kensington Pride mangoes, julienned or chopped; 1/2 bunch mint leaves, chopped; 1/2 bunch basil leaves, chopped; 1/2 bunch coriander leaves and stem, chopped; Chopped seaweed snack and salted peanuts, to garnish; Dressing; 1 tablespoon caster sugar; 2 tablespoons water; 6 tablespoons white vinegar; 1/4 cup fish sauce; 1 birdseye or medium red chilli, finely chopped; 1 clove garlic, finely chopped; Juice of 2 limes

Colin Fassnidge’s new summer salad uses everyone’s favourite fruit

A guaranteed summer favourite.

Skip to Recipe

Serves 4

Prep

30M

Cook

10M

Total

40M

If you’re after something quick, fresh and full of flavour, Colin Fassnidge’s mango and chicken vermicelli salad ticks every box. It’s easy to throw together, light on effort, and big on taste, ideal for those warm nights when you want dinner ready in minutes.

Ingredients

200g vermicelli rice noodles

Olive oil

Sea-salt flakes and freshly ground black pepper, to season

550g chicken tenderloins

2 lebanese cucumbers, sliced or chopped

250g cherry tomatoes, halved or chopped

2 medium red chillies, finely sliced (optional)

2 Kensington Pride mangoes, julienned or chopped

1/2 bunch mint leaves, chopped

1/2 bunch basil leaves, chopped

1/2 bunch coriander leaves and stem, chopped

Chopped seaweed snack and salted peanuts, to garnish

Dressing

1 tablespoon caster sugar

2 tablespoons water

6 tablespoons white vinegar

1/4 cup fish sauce

1 birdseye or medium red chilli, finely chopped

1 clove garlic, finely chopped

Juice of 2 limes

Method

Step 1

For the dressing, shake all ingredients in a large jar until combined.

Step 2

Cover noodles with hot water, soak for 10–12 minutes or until tender. Drain, then rinse with cold water.

Step 3

Heat an oiled frying pan over a high heat. Season chicken and cook for 2–3 minutes on each side or until cooked through. Halve chicken.

Step 4

Combine chicken and dressing in a large bowl. Add noodles, cucumber, tomatoes, chillies (if using), half the mango and herbs. Toss to combine.

Step 5

Serve with remaining herbs, mango, seaweed and peanuts.

chicken vermicelli salad with chunks of mango and blue scalloped bowls — *(Photography: Tim Roberts, Styling: Michele Cranston)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.