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.
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
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