Chicken Salad with Mango, Red Pepper & Wasabi Vinaigrette

Total Time

30 Minutes

Servings

4

Ingredients

• 1 pound boneless, skinless chicken, cut in 1-inch strips
• 1 teaspoon Szechwan Seasoning
• 3/4 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 1 tablespoon Wasabi Powder
• 2 teaspoons honey
• 1 teaspoon fresh lime juice
• 1 tablespoon chopped fresh coriander
• 3 spring onions, thinly sliced
• 1/2 red pepper, finely chopped
• 1 mango, cut into 1/2-inch cubes
• 1 head lettuce

Instructions

1. Season chicken strips with Szechwan seasoning and 1/4 teaspoon salt. Heat vegetable oil over medium heat in a large, non-stick skillet. Sauté chicken 7 minutes, or until done. Remove chicken and keep warm.
2. Prepare vinaigrette by whisking together vinegar, olive oil, wasabi powder, honey, lime juice, and remaining 1/2 teaspoon salt.
3. Combine chicken strips, coriander, spring onions, red pepper, and mango in a large bowl. Toss gently with wasabi vinaigrette. Place on chilled salad plates lined with lettuce.