For the Poached Chicken
Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through.
Remove from heat. Set aside for 15 minutes to cool slightly.
Transfer to a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Once cool, remove chicken from poaching liquid and shred meat. Combine with 3 Tb of poaching liquid and set aside.
For the Dressing
Combine all ingredients in a small bowl. Whisk until sugar desolves. Set aside.
For the Salad
Cook noodles in boiling water for 3 minutes or until just cooked. Drain and refresh under cold water.
Combine noodles, chicken, herbs, chilli, shallots, coconut, peanuts, and 2/3 mango. Toss with 3 Tb of dressing until well combined.
Place into serving bowls and garnish with remaining mango slices, coconut and peanuts.
Serve with lime wedge and remaining dressing on the side.
Don’t have time to poach the chicken? A barbeque chicken from your local supermarket will make a great substitute, making this mango salad recipe a breeze!
For a delicious vegetarian mango salad option, substitute the poached chicken with crispy fried tofu.