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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Come summer, Carolyn Black of Richmond, British Columbia likes to pack this refreshing salad for a picnic lunch. She notes, Each of the ingredients can be stored in a separate container in a cooler and assembled at the picnic. It's always a hit. Ingredients:
8 cups torn red leaf lettuce |
2 cups torn mixed salad greens |
4 medium tomatoes, thinly sliced |
1-1/2 cups thinly sliced cucumber |
6 boneless skinless chicken breast halves (4 ounces each), grilled and thinly sliced |
mango salad dressing: |
2 large ripe mangoes or 4 medium peaches, peeled and cut into chunks |
1/4 cup lime juice |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon cayenne pepper |
1/4 cup sunflower kernels |
Directions:
1. Divide lettuce and salad greens among six plates. Top with the tomatoes, cucumber and chicken.
2. In a blender, combine the mangos, lime juice, salt and cayenne; cover and process until smooth. Serve with salad. Sprinkle with sunflower kernels. Yield: 6 servings.
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