Caribbean Chicken Salad Recipe
Ingredients
| Red bell pepper | 1 To taste | |
| Green bell pepper | 1 To taste | |
| Ripe mango | 1 | |
| Cooked chicken | 3 Cup (16 tbs), diced | |
| Red onion | 1/2 Cup (16 tbs), chopped | |
| White wine vinegar | 1 1/2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Honey | 1 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Vegetable oil | 6 Tablespoon | |
| Cilantro | 2 Tablespoon, chopped |
Directions
1. Halve peppers and discard ribs and seeds. Slice crosswise into thin rings. Peel and thinly slice mango. Spread peppers out on 4 plates. Scatter mango slices and chicken over peppers. Sprinkle red onion on top.
2. In a small bowl, whisk together vinegar, lime juice, honey, mustard, curry powder, salt, and pepper. Whisk in oil. Drizzle over salads. Serve chilled, garnished with cilantro if you like.
2. In a small bowl, whisk together vinegar, lime juice, honey, mustard, curry powder, salt, and pepper. Whisk in oil. Drizzle over salads. Serve chilled, garnished with cilantro if you like.
Chef
