The crunchy salad of summer
This is one of our favorite summer salads. Its filling, easy to make and wonderfully delicious (also healthy). We love adding mangoes to this classic salad, not only do they take the place of the often-soggy mandarin oranges, but they bring a slight tropical twist to this crunchy and beautiful salad. Giving the chicken some extra tenderness and flavor and yielding a silkier dressing.
During mango season we keep a jar of mango puree in the refrigerator and use it in dressings, marinades, and sweet things, it’s a great way to use up ripe mangoes.
For the chicken marinade & dressing
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
1 tablespoon extra-virgin olive oil
3 tablespoons tamari or soy sauce
1 tablespoon hoisin sauce
Juice of half a lime
2 tablespoons thin mango puree
1 tablespoon red chili sauce (we use Mama O’s spicy Red Kimchi paste)
1 teaspoon minced garlic
2 teaspoons finely grated ginger
1/3 cup rice vinegar (we use O brand Yuzo Rice Vinegar)
For the shredded chicken
1 pound boneless chicken breasts (about 2 breasts)
1/3 cup marinade and dressing
For the salad
3 cups shredded nappa cabbage (leafy parts mainly)
1 ½ cups shredded red cabbage
¾ cup match sticked red and yellow peppers (about 2 inches long)
1 ½ cups shredded carrots (about 2 medium carrots)
5-6 scallions, sliced thin
¼ cup cilantro leaves
2 tablespoons chopped mint leaves
½ -3/4 cup cubed mangoes (small cubes)
½ cup sliced almonds, toasted (or not)
2 tablespoons black sesame seeds
For the dressing & shredded chicken
Preheat oven to 350 Degrees F.
Whisk together all the marinade/dressing ingredients until combined and creamy.
Place the chicken breasts on a sheet pan and coat with 1/3 cup of the dressing, making sure to coat all sides. Place in the oven and cook for 30 – 35 minutes until cooked through. Remove from the oven and cool. Shred the chicken with a fork or your hands, which is our preference for shredding chicken.
For the salad
In a large salad bowl combine the cabbages, peppers, carrots, scallions and herbs and mix well. Toss in the mangoes and shredded chicken and gently combine.
Dress the salad, mixing together gently with the remaining dressing using, a little at a time until its dressed to desire.
Sprinkle the black sesame seeds on top.