Mango Mint Chicken Salad
By: Andie Mitchell
Published: Tuesday, December 15, 2009 - 11:51pm

Ingredients




For the Dressing:
2 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
1 spoon honey
4 fresh mint leaves
1 tablespoon low salt soy sauce
1 teaspoon grated fresh ginger
Remaining Ingredients:
1 salt and freshly ground pepper to taste
6 ounces sugar snap peas trimmed
4 cups rocket
2 cups pea shoots or bean sprouts
1/2 small jicama peeled and cut into matchsticks
2 smalls mangos peeled and cut from pits fresh mint sprigs for garni
6 boneless skinless chicken breast halves

Preparation

1 In a blender or food processor combine all dressing ingredients and pure until well blended. 2 Light a fire in a charcoal grill or preheat a gas grill or broiler. 3 Pound chicken breasts to flatten slightly and sprinkle with salt and pepper. 4 Brush a little dressing on both sides of chicken and grill or broil for about 4 minutes on each side or until opaque throughout. 5 Let cool and cut into 1/4 .inch strips. Cook snap peas in boiling salted water for about 30 seconds. 6 Drain and put in ice water to stop cooking and set colour. 7 In a large bowl combine rocket and sprouts. 8 Moisten with about 2 tablespoons dressing. 9 In another bowl combine chicken snap peas jicama and mangos. 10 Toss with remaining dressing. Line a platter with rocket mixture. 11 Mound chicken mixture on top. 12 Garnish with mint sprigs.