Mango Chicken Salad With Thai-Style Vinaigrette

Mango Chicken Salad With Thai-Style Vinaigrette 150 Image by: Mango Chicken Salad With Thai-Style Vinaigrette 150 Author: Canadian Living

Look for mangoes that just yield to the pressure of fingers, which means they are ripe but not overripe. Slice the stem end off to create a flat surface, so the mango doesn't slip when peeling.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2011

Ingredients

  • 6 cups loosely packed mixed salad greens
  • 3 cups shredded cooked chicken
  • 1 mango peeled, pitted and sliced
  • 1 cup cherry tomatoes quartered
  • 1 cup grape tomato quartered
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup unsalted dry-roasted peanuts coarsely chopped
Thai-Style Vinaigrette:
  • 3 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 2 teaspoons packed brown sugar
  • 2 teaspoons fish sauce
  • 1/2 teaspoon Asian chili sauce (such as sriracha)

Method

Thai-Style Vinaigrette: In small bowl, whisk together oil, lime juice, brown sugar, fish sauce and chili sauce.

In large bowl, toss together salad greens, chicken, mango, tomatoes and cilantro. Add vinaigrette, tossing gently to coat. Sprinkle with peanuts.

Nutritional facts Per serving: about

  • Sodium 355 mg
  • Protein 36 g
  • Calories 431.0
  • Total fat 25 g
  • Potassium 777 mg
  • Cholesterol 95 mg
  • Saturated fat 4 g
  • Total carbohydrate 18 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mango Chicken Salad With Thai-Style Vinaigrette

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