THAI MANGO CHICKEN SALAD
Steps:
- Preheat your oven to 350 F, or warm up your grill.
- Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
- Add a little water to the bottom of the pan to keep from drying out.
- Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
- When chicken is cool enough, slice into bite-size pieces.
- Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
- Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
- To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
- Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
- Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
- Serve right in the salad bowl or portion out into individual bowls.
Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g
ASIAN CHICKEN AND MANGO SALAD
Make and share this Asian Chicken and Mango Salad recipe from Food.com.
Provided by MissyDressage
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dressing: Combine the sesame-soy dressing ingredients in a 2-cup jar; cover jar with a tight-fitting lid and shake well to dissolve the honey. Store covered in the refrigerator up to 3 weeks.
- Salad: Remove skin and bones from rotisserie chicken and pull into long shreds. Toss chicken in a large bowl with mango, cucumber, red onion, and salt. Add 1/2 cup of dressing and toss to lightly coat. Serve chicken salad over watercress or mixed greens. Garnish with lime wedges.
Nutrition Facts : Calories 979.4, Fat 76.6, SaturatedFat 13.3, Cholesterol 172.5, Sodium 1042.9, Carbohydrate 28.4, Fiber 3.4, Sugar 20.4, Protein 46.6
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