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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Grilled Thai Chicken Salad with Mango and Ginger Recipe

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This recipe for Grilled Thai Chicken Salad with Mango and Ginger is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
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

Salad:
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
3

 

 

 

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