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Chicken mango salad with rum

TORONTO STAR FILE PHOTO

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Go nuts with shelled pistachios in a Chicken Mango Salad
Jun 25, 2009 04:30 AM

Susan Sampson

Food Writer

Calorie-cutters and waist-whittlers needn’t die of boredom. Rum is the secret ingredient in this dinner salad.

Adapted from a recipe by innovative Puerto Rican chef Wilo Benet. Use a ripe but firm mango. Steam the chicken until no trace of pink remains. You could substitute a breast from a barbecued chicken.

INGREDIENTS

1 mango (about 3/4 lb/350 g), cut in 1/2-inch cubes

Juice of 1 lime (about 2 tbsp)

2 tbsp dark rum

1 tbsp granulated sugar

About 1 lb (450 g) boneless, skinless chicken breast, steamed, cut in 1/2-inch cubes

1 stalk celery, cut in 1/2-inch dice

1/4 cup shelled pistachios

Sea salt + freshly ground pepper to taste

1/4 cup extra-virgin olive oil

6 oz (170 g) arugula, trimmed, torn

2 tbsp chopped cilantro

DIRECTIONS

In large bowl, gently stir together mango, lime juice, rum and sugar. Marinate 1 to 2 hours.

Add chicken, celery, pistachios, salt and pepper. Toss well. Drizzle with oil. Toss.

Divide arugula among 4 plates. Top with chicken mixture. Garnish with cilantro.

Makes 4 servings.

Star-tested by Susan Sampson

ssampson@thestar.ca

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