Sunday, September 29, 2013

Spicy Mango-Ginger Chicken Salad

Michelle & Dan Fusion cooking at its finest!
Asian-inspired including some of my cooking favorites (cilantro, mint, mango) and Dan's soy, sriracha, rice this dish is amazing. Try it. SO GOOD

Spicy Mango-Ginger Chicken Salad
Commandeered from the lovely Kristin at Smokin Chestnut
Couple of chicken breasts - however much you & friends will eat
1 large Napa/Savoy cabbage, thinly sliced
4 medium carrots, peeled & thinly sliced
2 ripe mangos, peeled & thinly sliced
2 vine tomatoes, chopped
1 bunch green onions, chopped
4 tablespoons sesame seeds, toasted (*to toast, heat oven to 350 and bake a few minutes)
Handful of fresh mint, chopped
Handful fresh cilantro, chopped
Handful roasted peanuts, roughly chopped - or hammered, in our case

Spicy Ginger Dressing:
4 teaspoons freshly-grated ginger OR 1 teaspoons dried ginger
2 tablespoons Sriracha sauce
4 tablespoons brown sugar
4 tablespoons rice wine vinegar
2 tablespoons soy sauce
1/4 teaspoon sesame oil
6 tablespoons vegetable oil

  1. In a large bowl, whisk together all of the dressing ingredients, begin sure to scrape dry ingredients from the bottom. 
  2. Cook chicken in a skillet with a touch of olive oil. 
  3. Add all ingredients to the bowl with the dressing, tossing to combine. 
  4. We served over rice with soy or sriracha. 

No comments:

Post a Comment

Hi guys! Let me know what you think of this post, if you've tried the recipe, or have a dish request. Thanks!