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  • Tropical Chicken-Mango Salad

    ready in: 20 minutes
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  • 1/4 cup plus 1 tablespoon rice-wine vinegar
    2 tablespoons fish sauce
    2 tablespoons sesame or olive oil
    1 tablespoon honey or sugar
    1 teaspoon ginger paste or 1-inch piece ginger root, peeled and finely chopped
    1/4 teaspoon peeled and minced, fresh garlic, or to taste
    1/4 teaspoon each crushed red pepper, or to taste
    Freshly ground black pepper, to taste
    2 (6-ounce) bags each romaine lettuce and iceberg shreds or shredded cabbage
    1 cup chopped fresh mint, basil or cilantro, or a combination
    1 pound precooked or rotisserie chicken, chopped or shredded
    1 red, yellow or orange bell pepper, stemmed, seeded and thinly sliced
    1 large mango, peeled, pitted and diced
    1/2 cup roasted, salted peanuts, or to taste
    1 lime, quartered
    In a small bowl, combine the vinegar, fish sauce, oil, honey or sugar, ginger, garlic, red and black peppers; whisk until combined. Set aside.
    Toss the lettuce with the herbs and divide among 4 shallow bowls. Divide the chicken, bell pepper, mango and peanuts among bowls. Place the lime quarter, for squeezing, on each dish. Stir dressing before passing to serve.
    Makes 4 main-dish servings.
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