Mango Chicken Salad

Tommy Bahama Copycat Recipe

Serves 1

6 ounce chicken breasts
1 mango half
1/2 cup hearts of palm
3 cups mixed greens
2-3 ounces citrus vinaigrette  (recipe follows)
1 ounce curry dressing  (recipe follows)
toasted pecans
radish sprouts

Curry Salad Dressing:
1 cup mayonnaise
2 tablespoons curry powder
1 teaspoon garlic powder
2 tablespoons hot sauce (optional)

Citrus Vinaigrette:
8 tablespoons canola oil
5 tablespoons orange juice
1 tablespoon white vinegar
1 1/2 teaspoons raspberry vinegar
1 1/2 teaspoons lime juice
1 1/2 teaspoons dark rum
1/2 teaspoon soy sauce

Salad Preparation: Grill the chicken and slice into strips. Peel and seed and fan the mango. Dice the palm hearts. Toss the greens with citrus vinaigrette salad dressing. Drizzle with curry dressing.

Assembly:  According to the picture, arrange as follows: lettuce underneath and top one section of dish with fanned mango, another with chicken strips, another with diced palm hearts, and the center with the toasted almonds and radish sprouts.

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