Recipes
Photo by Photo by Emily Sterne
Ingredients
For the Salad
4 cups cooked chicken cut into 1/2-inch dice
2 ripe mangos, peeled and sliced into wedges
¾ cup salted toasted cashews, 1/4 cup reserved for topping
6 oz. (4 cups) mixed greens or baby arugula
For the Vinaigrette
½ cup extra-virgin olive oil
¼ cup rice wine vinegar
3 tablespoons chili sauce
1/8 teaspoon cayenne pepper
¼ cup honey plus 2 tablespoons
1 teaspoon salt
1 teaspoon finely ground black pepper
3 tablespoons peeled ginger, finely minced
2 tablespoons finely minced garlic
Directions
1. To make the salad: Combine chicken, mangos, and ½ cup of cashews in a large bowl and set aside.
2. Whisk together olive oil, rice wine vinegar, honey, chili sauce, salt, black pepper, cayenne pepper, garlic and ginger root in a small bowl. Add vinaigrette to chicken a little at a time, tossing with two serving spoons. You may have a small amount of vinaigrette left which can be served on the side.
3. Refrigerate salad until ready to serve. Place salad on a bed of crisp arugula or other greens, and sprinkle remaining ¼ cup cashews on top of chicken salad when ready to serve. Store leftover salad in refrigerator in covered container.
Tips: • Do not use over-ripe mangos because they will be too soft. • When peeling or cutting mangos hold them in a paper towel in your hand so that they don’t slip.
© Marilynn and Sheila Brass 2010
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