Tuesday, January 18, 2011

Mango and Chicken Salad




4 grilled chicken breasts
2 large mangos, peeled, halved and stoned
1/2 cup roasted cashew nuts
½ head iceberg lettuce, shredded


Dressing
½ cup low fat coconut milk
½ tsp ground coriander
1 TBS Thai fish sauce
1 TBS brown sugar
2 Green onions, finely sliced
1 TBS Finely chopped mint
2 tsp finely chopped fresh lemongrass

salt and pepper

First to make the dress, put all the ingredients in a small sauce pan and heat gently until the sugar dissolves. Remove from heat and set aside.

Cut chicken and mango flesh into cubes and place in a large bowl with the cashews. Toss to mix.

Divide the shredded lettuce between 4 plates, and top with chicken mango mixture. Stir the dressing and pour over salad to serve. Season with salt and pepper if needed.

A great variation of this salad is to eat Jamaican Jerk chicken one night.. and use the left overs for the salad. Also tomatoes are a great addition.

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