Chicken Salad with Mango & Cashews
Ingredients
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Chicken breast meat, cooked, pulled -- 25 oz.
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Mango, ripe, batonnet or diced -- 1 cup
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Jicama, batonnet or diced -- 5 oz.
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Red onion, julienne -- 0.25 cup
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Cashew nut, unsalted, chopped -- 4 oz.
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Scallions, thin sliced -- 3 tbsp.
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Chili pepper, Jalapeño, julienne -- 2 tbsp.
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Minor's Ancho Flavor Concentrate Gluten Free 6 x 14.4 ounces -- 2 tbsp.
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Lime juice, fresh -- 4 fl.oz.
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Raisins --1 cup
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Water -- 8 fl.oz.
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Bread, pita, whole-wheat -- 20 oz.
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Lettuce, large leaf -- 20 oz.
Preparation
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1In a large mixing bowl combine chicken, mango, jicama, onion, cashews, scallions and jalapeño.
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2In a blender puree Minor’s Ancho Signature Flavor Concentrate, lime juice, raisinss, and water.
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3Toss dressing with chicken and jicama salad until well combined.
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4Serve chilled salad with 1 whole wheat pita and 2 oz. mixed greens.
Components
