|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 Salad3/4 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