Chicken Salad with Mango, Red Pepper and Wasabi Vinaigrette (Serves 4)
Ingredients:
1 lb. boneless, skinless chicken, cut in 1-inch strips
1tsp. (McCormick Gourmet Collection) Szechwan Seasoning
¾ tsp. salt, divided
1 Tbs. Vegetable oil
¼ cup rice wine vinegar
¼ cup olive oil
2 Tbs. (or to taste) 100% Real Wasabi Paste
2 tsp. honey
1 tsp. fresh lime juice
1 Tbs. Chopped fresh cilantro
3 green onions, thinly sliced
½ red bell pepper, finely chopped
1 mango, cut into ½ inch cubes
1 head bibb or Boston lettuce
Preparation: (time: 30 minutes)
Season chicken strips with Szechwan seasoning and ¼ tsp. salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.
Prepare vinaigrette by whisking together vinegar, olive oil, honey, lime juice, and remaining ½ tsp. salt. Stir in Wasabi Paste to taste.
Combine chicken strips, cilantro, green onions, red bell pepper, and mango in a large bowl. Toss gently with Wasabi Vinaigrette. Place on chilled salad plates lined with bibb lettuce