Mango Chicken Salad With Thai-Style Vinaigrette
Mango Chicken Salad With Thai-Style Vinaigrette
Photography by Edward Pond
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 431431 cal |
| pro | 36 g36g pro |
| total fat | 25 g25g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 18 g18g carb |
| fibre | 4 g4g fibre |
| chol | 95 mg95mg chol |
| sodium | 355 mg355mg sodium |
| potassium | 777 mg777mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 1717 iron |
| vit A | 2727 vit A |
| vit C | 5252 vit C |
| folate | 5050 folate |
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.
Ingredients
- 6 cups loosely packed mixed salad greens 6 cups loosely packed mixed salad greens.php">greens
- 3 cups shredded cooked chicken 3 cups shredded cooked chicken
- 1 firm ripe mango , peeled, pitted and sliced1 firm ripe mango, peeled, pitted and sliced
- 1 cup cherry tomatoes , quartered1 cup cherry tomatoes or grape tomatoes, quartered
- 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
- 1/3 cup unsalted dry-roasted peanuts , coarsely chopped1/3 cup unsalted dry-roasted peanuts, coarsely chopped
- Thai-Style Vinaigrette:
- 3 tbsp vegetable oil 3 tbsp vegetable oil
- 2 tbsp lime juice 2 tbsp lime juice
- 2 tsp packed brown sugar 2 tsp packed brown sugar
- 2 tsp fish sauce 2 tsp fish sauce
- 1/2 tsp Asian chili sauce , (such as sriracha)1/2 tsp Asian chili sauce, (such as sriracha)
Preparation
In large bowl, toss together salad greens, chicken, mango, tomatoes and cilantro. Add vinaigrette, tossing gently to coat. Sprinkle with peanuts.
Source : Canadian Living Magazine: August 2011
- Keywords : Summer; Dinner; Thai; Chicken; Mango; Tomatoes; Peanuts; Limes; Brown sugar; 500 calories;
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