Chicken Saute Salad with Mango, Red Pepper and Wasabi Vinaigrette
Chicken Saute Salad with Mango, Red Pepper and Wasabi Vinaigrette
Serves 4
Time: 30 minutes
A delightful salad with a homemade Real Wasabi Vinaigrette.
Ingredients:
- 1 lb. boneless, skinless chicken, cut in 1-inch strips
- 1 tsp. Szechuan Seasoning
- ¾ tsp. salt, divided
- 1 Tbs. vegetable oil
- ¼ cup rice wine vinegar
- ¼ cup olive oil
- 2 Tbs. Real Wasabi powder
- 2 tsp. honey
- 1 tsp. fresh lime juice
- 1 Tbs. chopped fresh cilantro
- 3 green onions, thinly sliced
- ½ red bell pepper, finely chopped
- 1 mango, cut into ½ inch cubes
- 1 head bibb or Boston lettuce
Preparation:
Season chicken strips with Szechuan seasoning and ¼ tsp. salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.
Prepare the vinaigrette by whisking together vinegar, olive oil, honey, lime juice, and remaining ½ tsp. salt. Stir in Wasabi Paste to taste.
Combine chicken strips, cilantro, green onions, red bell pepper, and mango in a large bowl. Toss gently with Wasabi Vinaigrette. Place on chilled salad plates lined with bibb lettuce.
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