Life

Chicken-mango salad with arugula and cashews 0

Jill Wilcox, Special to QMI Agency
Mango and cashew chicken salad prepared by Jill Wilcox at Jill's Table in London on March 15, 2012. (Craig Glover/QMI Agency)

Mango and cashew chicken salad prepared by Jill Wilcox at Jill's Table in London on March 15, 2012. (Craig Glover/QMI Agency)

When I set about my menu planning for dinner, whether it’s for our regular family meals or for company, I always start with the salad.

Salads are a “given” in our home and my refrigerator crisper drawer houses at least two to three kinds of greens or salad mixes.

Some evenings I like to make the salad the meal. And it’s not hard to take an assortment of interesting greens and build from there. Fruit, nuts, and protein in the form of cheese, eggs or meat are just a few things that can turn a salad into main course fare.

This week’s salad is a good example. The greens for this salad are a combination of peppery arugula and baby spinach. To make this salad substantial, I’ve also included slices of roast chicken, fresh mango, cucumber, sweet red pepper and crunchy cashews.

This attractive and colorful salad has a zesty dressing made of soy sauce, lime juice fish sauce and chili paste. If you are not a fan of fish sauce, it’s fine to substitute soy sauce.

Another protein option for this salad is grilled shrimp.

Chicken, Mango salad with Arugula, Spinach and Cashews

Ingredients:

Salad:

1 large mango, peeled, and sliced

2 cups (500 ml) of diced or sliced cooked, chicken

1 small sweet red pepper, cored, seeded and sliced into thin strips

2 mini cucumbers thinly slices

4 cups (1L) of washed, baby spinach

2 cups (500ml) of washed arugula

1/3 c. (75 ml) toasted cashews

lime wedges for garnish

Dressing:

2 tbsp. (25 ml) soy sauce

2 tbsp. (25 ml) lime juice

1 tsp. (5 ml) fish sauce

2 tbsp. (25 ml) vegetable oil

3/4 tsp. (4 ml) chili paste

Directions:

 

1. In a large bowl, combine the mango, chicken, pepper, cucumber spinach, and arugula. Set aside.

2. Make the dressing by combining the soy sauce, lime juice, fish sauce vegetable oil and chili paste. Whisk to combine.

3. Drizzle the dressing over the salad. Gently toss. Transfer to a large shallow salad bowl.

4. Sprinkle with the cashews and garnish with the lime wedges.

Serves 4.


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