Yield: 4 servings
|2 cups||Cooked chicken (see note)|
|1 can||Plain yogurt or sour cream (8 oz)|
|1 tablespoon||Minced fresh ginger|
|1||Garlic clove, peeled and minced (opt)|
|1||Red bell pepper, cored and minced|
|Salt to taste|
|Pepper to taste|
|Paprika to taste|
Cook the chicken as desired. (Leftover chicken from the grill is the most delicious in this salad, but you can also cook the chicken in water or in the microwave.) Set aside to cool. When chicken is cool enough to handle, skin and cut into ½" chunks. Put in a bowl.
Peel the mango, cut it into small pieces, about a ½", and add it to the bowl along with remaining ingredients. Stir gently until well combined.
Serve on top of lettuce.
Curried mango chicken salad variation: Season the mixture with 1 teaspoon curry powder and a little ground hot pepper, if desired.
NOTE: To cook chicken in a microwave, place breast halves (or equivalent weight) on a plate and cover with waxed paper. Microwave on high power for 8-9 minutes, rearranging twice during cooking.
If you don't own a microwave, heat ½" of water in the bottom of a 12" skillet. Place chicken pieces in water and return to the boil.
Cover and reduce heat to low. Simmer the meat 10 minutes (longer for dark meat) or until only the faintest hint of pink ramains in the meat. (Cut into it to see; you'll be cutting it into pieces later anyway.) Turn the meat over halfway through cooking. Cool and chop as required. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95