Chicken Saute Salad with Mango, Red Pepper and Wasabi Vinaigrette Chicken Saute Salad with Mango, Red Pepper and Wasabi Vinaigrette

Celebrating the Authenticity of Wasabia Japonica

Chicken Saute Salad with Mango, Red Pepper and Wasabi Vinaigrette

 

Chicken Saute Salad with Mango, Red Pepper and Wasabi Vinaigrette

Serves 4

Time: 30 minutes

A delightful salad with a homemade Real Wasabi Vinaigrette. 


Ingredients:

  • 1 lb. boneless, skinless chicken, cut in 1-inch strips
  • 1 tsp. Szechuan Seasoning           
  • ¾ tsp. salt, divided
  • 1 Tbs. vegetable oil
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • 2 Tbs. Real Wasabi powder
  • 2 tsp. honey
  • 1 tsp. fresh lime juice
  • 1 Tbs. chopped fresh cilantro
  • 3 green onions, thinly sliced
  • ½ red bell pepper, finely chopped
  • 1 mango, cut into ½ inch cubes
  • 1 head bibb or Boston lettuce

Preparation: 

Season chicken strips with Szechuan seasoning and ¼ tsp. salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.

Prepare the vinaigrette by whisking together vinegar, olive oil, honey, lime juice, and remaining ½ tsp. salt. Stir in Wasabi Paste to taste.

Combine chicken strips, cilantro, green onions, red bell pepper, and mango in a large bowl. Toss gently with Wasabi Vinaigrette. Place on chilled salad plates lined with bibb lettuce.

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