This tangy salad is made by combining Thai-style rice noodles, shredded chicken, mango slices and fresh greens.
- Place noodles in a large heatproof bowl. Cover with boiling water and let soak for 15 mins until tender. Drain noodles, rinse under cold water and drain again. Return to bowl.
- Meanwhile remove chicken from carcass and shred meat. Add shredded chicken to noodles with remaining ingredients and toss to combine. Transfer salad to serving bowls.
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