Asian Chicken And Mango Salad Recipes

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.

ASIAN CHICKEN AND MANGO SALAD

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.