Mango and Chicken Salad With Buttermilk Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Originally found this in a chicken cookbook, wish I could remember the name. Changed up the dressing a bit. This makes a lovely entree on a hot summer night. Ingredients:
1 1/2 lbs cooked boneless skinless chicken breasts |
2 mangoes, cut into 1/2 inch by 1 inch pieces |
12 lychees, quartered (canned work fine) |
2 red peppers, cut into 1/2 inch strips |
4 -6 cups green lettuce leaves |
1/2 cup low-fat buttermilk |
1/2 cup plain nonfat yogurt or 1/2 cup low-fat yogurt |
1 tablespoon fresh orange juice |
1/2 lemon |
1 teaspoon fresh dill or 1 teaspoon dried dill |
1 pinch cumin |
salt |
black pepper |
Directions:
1. Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
2. Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
3. Add the peppers to the bowl with chicken and fruit.
4. Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
5. You can do the steps above earlier and finish the salad off just before serving.
6. Combine the chicken, peppers and fruit with the dressing.
7. Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
8. Enjoy!
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