Thai Mango Chicken Salad

We are always looking for tasty ways to enjoy previously cooked chicken. As we were thinking up new ideas we came across this recipe by Darlene Schmidt via www.thaifood.about.com 
We didn't make many changes to the recipe as it looked  delicious as is. Turns out it was very flavorful and had lots of interesting textures as well as tastes. So we will keep it as one of our summer favs.

It's a great combination of ingredients that we haven't used often and it was exciting for us to have a meal that was so different. We really enjoyed the freshness of the mango, the crunch of the nuts and the toasted coconut flavor; and of course we loved the heat, and hope you will too.
And to top it off, it's very healthy! Organic mango, chicken and almost all of the ingredients

 

SERVES:                   2
PREP TIME:            15 mins
COOK TIME:             5 mins

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INGREDIENTS:
For the salad
1 large, cooked boneless, skinless chicken breast, cubed, shredded or sliced. I saute them in a little olive oil over medium low heat for 7 to 8 minutes each side.
1 mango, cut into bite sized pieces
4 mini red peppers, cut in rounds
2 C bean sprouts
1/2 C sweetened shredded baking coconut
1/3 C Thai spiced roasted cashews
1/4 C red onion, diced
1/4 C fresh basil
For the dressing
1/4 C fresh squeezed lime juice
3 T Thai fish sauce
2-3 T agave nectar; we prefer this to white or brown sugar but either would do
1-2 t Sriracha chili sauce; taste 1 t first then add and taste until you get it the way you like it.

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Lightly toasting the sweetened, shredded coconut brings out some beautiful flavors and aromas. 




PREPARATION:
1. Place shredded coconut in a dry non stick frying pan and stir occasionally for 3-5 minutes over medium-low heat until lightly browned. Transfer to a bowl or plate and let cool.
2. Combine all dressing ingredients in a measuring cup. Add enough Sriracha to get whatever spiciness you desire. This dressing has a huge combination of flavors. It will taste stronger before you combine it with the salad ingredients.
3. Place all salad ingredients except the coconut and chicken in a large bowl and toss to combine. 
4. Add the dressing and toss again, making sure everything is lightly coated with the dressing.

PLATING:   
Place the salad on a room temperature plate or in a shallow bowl and sprinkle with the toasted coconut. Next lay the chicken on top and sprinkle with a bit more coconut. Add a basil sprig for color and you're ready to eat!

Bon Appetit,
Tom and Anita

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Thai Mango Chicken Salad

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