Green Salad With Chicken And Mangoes Recipe
Summary
Ingredients
| 1 pound boneless, skinless chicken breast | ||
| 1/2 cup low-sodium chicken stock | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Dried tarragon | 1 Teaspoon, finely chopped | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 heads Romaine lettuce | ||
| Watercress | 2 Bunch (100gm) | |
| Red bell peppers | 2 Cup (16 tbs), diced | |
| 1 cup shredded red cabbage | ||
| Scallions | 1 Cup (16 tbs), finley chopped | |
| Mangoes | 4 Small, peeled | |
Directions
1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Drain the chicken and set it aside to cool to room temperature.
2. For the dressing, in a small bowl whisk together the stock, lemon juice, oil, tarragon, salt and black pepper; set aside.
3. Wash the Romaine and watercress. Tear the Romaine into bite-size pieces, trim the watercress and combine the greens in a large bowl. Add the bell peppers, cabbage and scallions, and toss well.
2. For the dressing, in a small bowl whisk together the stock, lemon juice, oil, tarragon, salt and black pepper; set aside.
3. Wash the Romaine and watercress. Tear the Romaine into bite-size pieces, trim the watercress and combine the greens in a large bowl. Add the bell peppers, cabbage and scallions, and toss well.
Chef
