Mango Chicken Salad With Thai-Style Vinaigrette

Look for mangoes that just yield to the pressure of fingers, which means they are ripe but not overripe. Slice the stem end off to create a flat surface, so the mango doesn’t slip when peeling.

Ingredients

6 cups (1.5 L) mixed salad greens, loosely packed
3 cups (750 mL) cooked chicken, shredded
1 firm ripe mango, peeled, pitted and sliced
1 cup (250 mL) cherry tomatoes or grape tomatoes, quartered
1/4 cup (60 mL) fresh cilantro, chopped
1/3 cup (75 mL) unsalted dry-roasted peanuts, coarsely chopped

Thai-Style Vinaigrette:
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) lime juice
2 tsp (10 mL) packed brown sugar
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) Asian chili sauce, such as sriracha

Preparation

Thai-Style Vinaigrette: In small bowl, whisk together oil, lime juice, brown sugar, fish sauce and chili sauce.

In large bowl, toss together salad greens, chicken, mango, tomatoes and cilantro. Add vinaigrette, tossing gently to coat. Sprinkle with peanuts.

Servings: 4

Mango Chicken Salad With Thai-Style Vinaigrette

Mango Chicken Salad With Thai-Style Vinaigrette

 

http://i1.wp.com/womenhealth.guide/wp-content/uploads/2016/08/Mango-Chicken-Salad-With-Thai-Style-Vinaigrette.jpg?fit=350%2C197

Read more
womenhealth.guide
avocado, chicken, dinner, fresh, homemade, light, light dinner, Lunch, mango, Mango Chicken Salad With Thai-Style Vinaigrette, Salad, smoked chicken, sweet chilli, tasty

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s