Fragrant Chicken Salad With Sweet And Sour Mango Dressing Food

CHICKEN MANGO SALAD

Steps:

• Add chopped romaine lettuce and baby spinach to a large salad bowl.
• Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
• In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
• Drizzle dressing over the salad.
• Serve.

THAI MANGO CHICKEN SALAD

Steps:

• Preheat your oven to 350 F, or warm up your grill.
• Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
• Add a little water to the bottom of the pan to keep from drying out.
• Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
• When chicken is cool enough, slice into bite-size pieces.
• Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
• Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
• To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
• Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
• Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
• Serve right in the salad bowl or portion out into individual bowls.

SWEET-AND-SOUR SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.

GOURMET CHICKEN SALAD

Steps:

• Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

FRAGRANT CHICKEN SALAD WITH SWEET AND SOUR MANGO DRESSING

Steps:

• Bash the ends of the lemongrass with a rolling pin to release all of the juices.
• Place in a saucepan with the coconut milk and a pinch of salt, and bring to the boil.
• Add the chicken breasts, cover with a lid, reduce the heat and simmer for 5 minutes.
• Remove from the heat and leave the chicken to cool in the coconut milk for about 10 minutes.
• Cut the cheeks off the mango, cut into strips and slice off the skin. Keep to one side.
• Trim the remaining mango flesh from the stone, place in a small food processor and blitz to a puree. Alternatively bash to a pulp in a pestle and mortar.
• Mix in the fish sauce, ginger, lime juice and zest and the palm sugar. Taste and add any additional fish sauce if needed. If the dressing seems too thick, loosen with a splash of water.
• Cut the cucumber in half, scoop out the seeds and thinly slice on an angle into half moon shapes.
• Toss with the scallion, red chili, mint leaves, cilantro leaves, Chinese lettuce and the dressing. Spoon onto 2 plates.
• Pat the mango dry with kitchen paper, and then scatter/rub some of palm sugar over the top.
• Scatter/rub the remaining palm sugar over the top of the chicken. To caramelise the sugar, place on a hot frying pan.
• Slice the chicken in half and sit on top of the salad with the mango.
• Finally scatter with the chopped peanuts and serve.