Teriyaki Chicken Mango Wasabi Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This salad just explodes with flavors. Fresh, sweet/sour, spicy and rich all in one dish! Ingredients:
rocket salad or mix of rocket / baby spinach for milder version |
500g chicken thighs |
teriyaki marinade |
1 ripe mango |
cherry tomatoes |
hand full of pine nuts |
butter |
dressing |
balsamic vinegar |
olive oil |
wasabi |
salt, pepper |
sugar |
french mustard |
crusty bread |
Directions:
1. Marinate Chicken and set aside. It you can do this the night before thats great.. but at least an hour before. Leave out of fridge for an hour before cooking so chicken reaches room temperature. This will make it seal better in the pan.
2. Prepare dressing and set aside.. half balsamic half olive oil. add half a teaspoon of mustard. French, German or Dijon are good. Salt, Pepper and Wasabi to taste.. make sure it gets up your nose well but not overpowering. Add enough sugar to balance the flavors. If your balsamico is very acid add a bit of water.. it's all about balance. This will make or break it!!
3. Roast a hand full of pine nuts in a small saucepan with butter until dark gold. Low heat, stir constantly as they burn very easily. Set aside.
4. Heat up pan and fry up marinated chicken. While this is happening wash salad divvy up on plates, add cherry tomatoes, slice mango in strips.
5. When chicken done add into center of salad. Add mango strips around the chicken not on top. Add dressing over salad, not chicken and sprinkle the pine nuts all over it.
6. Serve with crusty warm bread of your choice.. French stick goes well..
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