Mango Hawaiian Chicken Salad
1 ripe mango, cut into chunks
1 bag prewashed organic mixed baby greens, chopped
1 bag prewashed organic romaine lettuce, chopped
3/4 cup organic hearts of palm (about 6), sliced and rinsed
3 oz. organic dried cherries
1/2 c. cashews or macadamia nuts, toasted
1 3/4 c. already cooked BBQ chicken breast, chilled and cubed
1/2 ripe mango, cubed
1 tbsp. rice vinegar
1 1/2 tsp. mirin (sweet Japanese cooking wine)
2 tbsp. fresh lime juice
1 tsp. light sesame oil
1/2 tsp. canola oil
1/4 tsp. Madreas curry powder
2 tsp. sugar or sucanat
Combine all salad ingredients in a large bowl. Refrigerate until ready to serve.
Combine all the vinaigrette ingredients in a blender and purée for about a minute, until the dressing is smooth.
When ready to serve, toss the vinaigrette with the salad, and serve immediately.