Mango, Prawn & Rice Layered Salad

A great tasty salad that is easily transportable to work for lunch.

Serves 1

Serves

1

What you will need

125g Cooked Rice
handful Baby leaf
60g Cooked Prawns
2 tbsp Shaws Chunky Mango Chutney
1 tsp Coriander leaf, roughtly torn
1 Red Chilli, deseeded, sliced
Dressing:
½ tbsp Soy Sauce
½ tsp Sesame Oil
1 tsp Rice Vinegar or White Wine
Vinegar
Wedge of Lime

Method

1. Whisk all the dressing ingredients together and pour into the base of a large jar.
2. Add the cooled cooked rice. If making the night before place in the fridge at this stage.
3. Layer the baby leaves, then prawns.
4. Spoon over the Shaws Chunky Mango Chutney, add the coriander, chilli slices & lime wedge.
5. Try to leave a little space at the top of the jar so that you can shake the salad when ready to eat.

Still got some left over?

Dips for tortilla chips
Try a layer of chutney on your grilled snack
Use as a glaze over meat and fish
Add to your sandwich filling

Where can I grab a jar?

You can grab a jar of Chunky Mango Chutney from any of the retailers in the list below.