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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chicken & Mango Salad

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Chicken & Mango Salad Empty Chicken & Mango Salad

    Post by Lobo Sun 24 Jan 2016, 2:26 am

    Chicken & Mango Salad Img63l
    Chicken & Mango Salad
    Chicken & Mango Salad Translucent
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    To prepare a mango, first peel it using a vegetable peeler or paring knife. Then, stand the mango on one of its narrow edges and use a sharp knife to cut down along one side of the stem end, just grazing the pit. Repeat on the other side. Cut each half into slices. Slice off any flesh left clinging to the pit.






    • 61

    Ingredients:


    • 2/3 cup peanut or canola oil
    • 1/4 cup white wine vinegar
    • 1 Tbs. Dijon mustard
    • 2 to 3 tsp. Asian chili oil (optional)
    • 2 garlic cloves, minced
    • 1/2 cup mango chutney
    • 2 cups shredded roast chicken, homemade or purchased
    • 1 celery stalk, thinly sliced
    • 1 small red onion, halved and thinly sliced
    • 1/3 cup roasted salted cashews, coarsely chopped
    • 1 mango, peeled, pitted and thinly sliced
    • 4 cups shredded romaine lettuce

    Related Recipes


    Chicken & Mango Salad Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Make the vinaigrette
    In a food processor or blender, combine the peanut oil, vinegar, mustard and chili oil and process until blended. Add the garlic and chutney and continue to process to form a smooth puree.

    Assemble the salad
    In a bowl, combine the chicken, celery, onion, cashews and mango. Add the vinaigrette and toss gently to coat. Divide the lettuce among individual plates, top with the chicken mixture and serve. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

      Current date/time is Sun 28 May 2023, 9:09 pm