The Recipes

Chicken and Mango Salad

Oh, the holidays are right around the corner - just a few days away, in fact!  This time of year, I try to eat light so that I don't have any guilt... and hopefully don't pack on the holiday pounds!  

Chicken and Mango Salad

Serves: 1     Time: 30 minutes     Difficulty: The chopping is time consuming, but that's it

INGREDIENTS:

- 1 chicken thigh

- 1 celery rib

- 2 carrots

- 1/4 small onion

- 1 bay leaf

- 1 T. peppercorns

- 1 small cucumber, sliced

- 1/2 mango, sliced

- 1 scallion, chopped

- 1 T. soy sauce

- 1 tsp. Mirin

- 1 T. rice wine vinegar

- tiny drizzle sesame oil

DIRECTIONS:

Roughly chop one carrot and the celery.  Put the chicken, celery, chopped carrot, onion, bay leaf, and peppercorns in a pot and cover with water.  Bring to a boil, reduce to simmer, and cover.  Cook for 20-22 minutes.

Strain the liquid and keep it - you've just made chicken stock!  Discard all of the solids and set the chicken aside.

Peel the other carrot, discard, then peel the carrot with the peeler to get long strips.  Plate the carrots, topped with the cucumber and then mango.

Mix together the soy, Mirin, vinegar, and sesame oil in a plastic bag.  Chop the chicken and add it to the bag.  Massage the sauce into the chicken.  Put the chicken on top of the salad and top with the scallion.