Salads |
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Tangy Chicken and Mango Salad - 2018
Recipe courtesy of Jim Wozny
INGREDIENTS
PREPARATION
Mix dressing and horseradish together. Cut chicken into 1 inch pieces. Cut mango cubes. Divide lettuce between 2 dinner plates. Place chicken and mango cubes over lettuce. Add tomato quarters. Drizzle dressing over the chicken and mango. Sprinkle scallion on top. Add salt and pepper to taste.
Makes 2 servings.
Note: Dad likes to use smoked chicken for this recipe, and Kent mangoes, found at Asian markets.
- 1/4 cup reduced fat oil and vinegar dressing
- 2 Tablespoons prepared horseradish
- 3/4 lb. roasted or smoked chicken breast, skin and bones removed
- 1 large mango (to make 2 cups cubes)
- 1/2 head romaine lettuce, washed and torn into bite size pieces (about 3 cups)
- 2 ripe tomatoes, quartered
- 2 scallions, thinly sliced
- Salt and freshly ground black pepper
PREPARATION
Mix dressing and horseradish together. Cut chicken into 1 inch pieces. Cut mango cubes. Divide lettuce between 2 dinner plates. Place chicken and mango cubes over lettuce. Add tomato quarters. Drizzle dressing over the chicken and mango. Sprinkle scallion on top. Add salt and pepper to taste.
Makes 2 servings.
Note: Dad likes to use smoked chicken for this recipe, and Kent mangoes, found at Asian markets.
