"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grilled Thai Chicken Salad with Mango and Ginger Recipe

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This recipe for Grilled Thai Chicken Salad with Mango and Ginger, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, May 2, 2007


1/4 cup fresh lemon juice
3 tbsp Thai fish sauce
2 tbsb brown sugar
2 tbsb minced seeded Thai, hot red, or serrano chiles

12 oz skinned, boned chicken breast
Cooking spray
2 cups sliced peeled mango (about 2 mangos)
2/3 cup thinly sliced shallots
1/4 cup matchstick-cut peeled fresh ginger
4 cups mixed salad greens
2/3 cup torn mint leaves

To prepare dressing combine the first 4 ingredients in a bowl and stir well with a whisk. Set dressing aside.

Prepare grill or broiler.

To prepare salad combine 1 tbsp dressing and chicken, and toss to coat. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Combine chicken, mango, shallots, and ginger. Toss with remaining dressing. Divide salad greens evenly among 3 plates. Top salad greens with chicken salad; sprinkle with mint.

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