Asian Chicken Salad with Mango and Toasted Macadamia Nuts
Not a week goes by in this house that we don’t enjoy some sort of Asian cuisine.
And, not a week goes by without consuming chicken in one way or another.
We eat a lot of chicken here, well not Bunny of course, she usually has tofu instead.
I purchased a mango last week with thoughts of a warm Asian chicken salad.
With savoy cabbage as it’s base since Bunny will eat anything with cabbage in it.
And of course crafted in such a way that the chicken could be added, or not, in her case.
However, no one here was interested, and I did try to sell it a few different ways.
That mango sat there in the fruit bowl on the counter taunting me.
The macadamia nuts, I had to guard with my life.
They just couldn’t grasp the fact that I was saving them for this salad.
I think if you say “don’t eat this” it just makes that item incredibly irresistible.
Of course that rule does not apply to artichokes, liver or anchovies in this house.
So you know how this story ends right?
I finally make the salad a week later (had to that’s me).
And everyone here says “Wow mom, this is good, how come you didn’t make it sooner?”.
I wonder.
Ingredients
- 3 medium boneless skinless chicken breasts
- 3 Tbs of hoisin sauce
- 3 Tbs canola oil
- 1 cup sugar snap peas, briefly steamed
- 1 small head savoy cabbage, very thinly sliced
- 3 large carrots, peeled and shredded
- 1 red pepper, very thinly sliced
- 3 cloves garlic, chopped
- 1 inch fresh ginger, cut into thin medallions then into matchsticks
- 1 large mango, peeled and diced
- 1/2 cup toasted macadamia nuts
- 4 scallions, sliced
- 2 Tbs toasted seseme seeds
- handful chopped cilantro
- handful finely chopped mint
- Dressing
- 2 Tbs grated fresh ginger
- 1 Tbs sriracha, or other asian hot sauce
- 2 Tbs brown sugar
- 2 Tbs rice wine vinegar
- 2 Tbs soy sauce (I use San J gluten free tamari)
- 1 tsp sesame oil
- 3 Tbs vegetable or canola oil
- juice of 1 lime
Instructions
In large shallow dish add chicken breasts and coat with hoisin sauce.
BBQ or grill on stove top until cooked through approx. 10-15 mins.
Cut into bite size pieces and set aside.
Add all dressing ingredients to mesuring cup and stir until blended, set aside.
In very large skillet or wok set over high heat add oil.
Add cabbage, carrots and snap peas, tossing continuously until limp, 3-4 mins. Add garlic and matchstick ginger then remove from heat.
In large serving bowl add cabbage mixture, chicken, diced mango, cilantro, mint, nuts and scallions.
Pour dressing over and toss well.
Sprinkle with sesame seeds and serve.
https://pamelasglutenfreerecipes.com/gluten-free/asian-chicken-salad-with-mango-and-toasted-macadamia-nuts/