Spanakopita | Main | Colcannon Soup

Main

About me

Cooking for Kids

Cookbooks

Recipe Search

2009
  January
2008
  November
  September
  June
  January
2007
  December
  November
  October
  September
  August
  June
  May
  April
  March
  February
  January
2006
  December
  November
  October
  September
  August
  July
  June
  May
  April
  March
  January
2005
  December
  November
  October
  July
  June
  May
  April
  March
  February
  January
2004
  December
  November
  October
  September
  August
  July
  June
  May

 Subscribe with Bloglines

Food Blogs
Food Related
Not Food
Subscribe in NewsGator Online



Add to Google
Caribbean Chicken Salad
May 22nd, 2005

My produce box had a rather unripe mango in it this week, and I couldn't think of anything better to do with a firmish mango than this Caribbean Chicken Salad. I've made it before, and it works quite well with mangoes that hold their shape and maybe aren't quite as sweet.

The recipe calls for 3/4 cup of chili sauce. When I first read the recipe I was horrified, imagining almost a full cup of some tabasco-like substance. But I went shopping in the Asian aisle of our local grocery store, and realized that chili sauce is a much sweeter, less spicy product than I was expecting. The kind I use is called 'Arroy-D Sweet Chilli Sauce for chicken Nuoc cham ga' and it is made out of sugar, chili (or as they insist, chilli), water, vinegar, salt, garlic, and some nasty fillers and preservatives. It lasts forever in your fridge and is good on its own as a grilling marinade for chicken or shrimp.


Caribbean Chicken Salad

3/4 lb sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup chili sauce
1/4 cup fresh lime juice
6 drops hot pepper sauce
1 pound skinless, boneless chicken breasts
1 cucumber, peeled, seeded, and diced
1 mango, halved, pitted, and cut into 1/2-inch pieces
2 tbsp minced scallions
1 tbsp olive oil [I left this out]
3 cups 1/2-inch-wide shredded romaine lettuce [I used the spring lettuce mix from my produce box]
4 tsp coarsely chopped unsalted dry-roasted peanuts [I used lightly salted, yum]


In a medium saucepan, combine the sweet potatoes with water to cover. Bring to a boil over high heat, reduce to a simmer, cover, and cook until the potatoes are tender, about 10 minutes. Drain and cool. [Don't overcook them as I did this time, they get too mushy].

Meanwhile, preheat the broiler. In a large bowl, combine the chili sauce, lime juice, and hot pepper sauce. Remove 3 tbsp of this chili sauce mixture and set aside the remainder. Place the chicken on the broiler rack and brush with the 3 tbsp sauce. Broil the chicken 4 inches from the heat for about 4 minutes per side, or until the chicken is just cooked through. Transfer the chicken to a cutting board and cut it into thin diagonal slices.

Add the sweet potatoes, cucumber, mango, scallion, oil, and chicken slices to the reserved chili sauce mixture and toss to coat. Cover and refrigerate if not serving immediately.

Put the lettuce in a big bowl (or individual serving plates) and spoon the chicken salad on top. Sprinkle with the peanuts and serve. [I like a little cilantro spinkled on top as well.]

-Great Taste, Low Fat Chicken, Time Life Books
Print Recipe

Comments

© 2006, Kimberly Cooperrider | kymmco@excite.com