Mango Hawaiian Chicken Salad


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

Mango Vinaigrette:

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.

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