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Mango & Chicken Salad Recipe


"This is a great spring or summer salad for a light lunch. Canola oil's quality nutrition makes it an excellent choice for healthy salads."
Original recipe yield: 4 servings.
Servings:
4

Mango & Chicken Salad INGREDIENTS:

  • 2 whole skinless, boneless chicken breasts
  • 1 bay leaf
  • 1/2 pound asparagus, ends trimmed
  • 2 mangos, peeled and sliced
  • Butter or Bibb lettuce for garnish
  • 2 tablespoons chopped pecans
  •  
  • Mango Chutney Vinaigrette:
  • 3 tablespoons mango chutney, chopped
  • 1 tablespoon canola oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon soy sauce

Mango & Chicken Salad DIRECTIONS:

  1. Place chicken breasts in a large skillet. Pour enough water to almost cover, add bay leaf. Cover; simmer over medium-low heat until cooked, about 30 minutes. Drain. Cool 30 minutes. Wrap and refrigerate 30 minutes or until cold.
  2. Steam asparagus until tender-crisp, about 3 minutes. Cool in a colander under cold running water. Drain well. Cut asparagus on the diagonal at 1 1/2 inch intervals. Slice chicken into 1/4 inch thick slices. On a lettuce-lined serving plate, arrange chicken slices, asparagus and mango slices.
  3. To prepare vinaigrette: whisk the chutney, canola oil, vinegar and soy sauce in a small bowl.
  4. Drizzle dressing over salad and sprinkle with chopped pecans.