Mango and Chicken Salad With Buttermilk Dressing

Mango and Chicken Salad With Buttermilk Dressing

Time: 25 mins


  • 1 1/2 lbs cooked boneless skinless chicken breasts
  • 2 mangoes, cut into 1/2 inch by 1 inch pieces
  • 12 lychees, quartered (canned work fine)
  • 2 red peppers, cut into 1/2 inch strips
  • 4 -6 cups green lettuce leaves


  • 1 Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
  • 2 Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
  • 3 Add the peppers to the bowl with chicken and fruit.
  • 4 Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
  • 5 You can do the steps above earlier and finish the salad off just before serving.
  • 6 Combine the chicken, peppers and fruit with the dressing.
  • 7 Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
  • 8 Enjoy!

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