Tuesday, April 9, 2013

Chick'n Salad with Mango Salsa

The weather is starting to warm up here, after a few fits and starts. Of course, I am totally okay with the weather staying cool as long as possible, what with our ridiculous heat in the summer. But right now, I can open up the windows and sleep comfortably without either the heater or the ac running, so this is my favorite time of year. If only it could stay this beautiful year round!

Chick'n Salad with Mango Salsa

1/4 c. soy sauce
1 T. cornstarch
1 T. sesame oil
1 T. lemon juice
1 T. grated ginger
One package Gardein Chick'n Scallopini
2 mangoes, cut into small chunks
2 green onions, diced
One serrano pepper, seeded and diced
1 c. cilantro, chopped
3 T. lime juice
1/4 t. salt
5 t. olive oil
1 T. lemon juice

Mix the soy sauce and cornstarch together and stir until the cornstarch is dissolved. Add the sesame oil, lemon juice and ginger. Slice the chick'n into strips and add to the soy sauce mixture, stirring to coat well. Set aside and let marinate for about 30 minutes.

Mix the mangoes, green onions, serrano pepper, cilantro, lime juice and salt in a separate container. Set aside and let marinate for about 30 minutes.

Shred the lettuce into a large bowl. Add the olive oil and lemon juice, sprinkle on some salt and pepper. Stir well to coat.

After the chick'n has marinated, dump it and the marinade contents into a frying pan and heat over medium until heated through.

To serve: Place some of the lettuce on individual serving plates. Top with some of the chick'n, then some of the mango salsa. Enjoy!

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