Chicken Salad with Mango, Red Pepper and Wasabi Vinaigrette Recipe

Chicken Salad with Mango, Red Pepper and Wasabi Vinaigrette Recipe

  • 1 pound boneless, skinless chicken, cut in 1-inch strips
  • 1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning
  • 3/4 teaspoon salt, divided
  • 1 tablespoon vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon McCormick® Gourmet Collection® Wasabi Powder
  • 2 teaspoons honey
  • 1 teaspoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 3 green onions, thinly sliced
  • 1/2 red bell pepper, finely chopped
  • 1 mango, cut into 1/2-inch cubes
  • 1 head bibb or Boston lettuce
  1. Season chicken strips with Szechwan seasoning and 1/4 teaspoon salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.
  2. Prepare vinaigrette by whisking together vinegar, olive oil, wasabi powder, honey, lime juice, and remaining 1/2 teaspoon salt.
  3. 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.
Recipe of the Day|