Chicken Salad With Mango Dressing |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Heart, piquant, colorful and low in fat, this stew would be hard to improve. Ingredients:
1 tbsp. each chopped fresh ginger and grated orange peel |
1/3 cup each soy sauce, orange juice, and oyster sauce |
8 skinless, bonless, chicken breast halves ( about 2 lbs. total) |
mango dressing ( recipe follows) |
4 quarts bite - size pieces washed, crisped mixed salad greens. (watercress, leaf lettuce, and butter lettuce) |
1 each medium - size red and yellow bell pepper, seeded and thinly sliced |
mango dressing |
2 ripe mangoes (about 1 1/2 lbs. in total) |
about 1 cup fruit wood chips, such as cherry and apple, soaked in water for 20 minutes and drained. |
1/3 cup orange juice |
2 tbsp. oriental sesame oil |
2 tbsp. balsamic vinegar |
Directions:
1. MARINATE
2. In a large bowl, combine orange peel, soy, orange juice, and oyster sauce.
3. Rinse chicken and pat dry; cut in squares. add to marinade and turn to coat. Cover and refrigerate for at least 4 hours or up to 1 day, turning several times.
4. DRESSING
5. Peel mangoes, slice fruit from pits, discard pits. Place fruit in a blender or food processor, add orange juice, sesame oil and balsamic vinegar. Whirl until smooth. (Makes 2 cups)
6. CHICKEN
7. Cook chicken or stir fry into a wok with 2 tbsp. of sesame oil.
8. To serve, divede greens among 8 dinner plates. Arrange chicken and bell peppers over greens. Offer Mango dressing to add to taste.
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