CHICKEN SALAD WITH MANGO AND MINT

CHICKEN SALAD WITH MANGO AND MINT image

Yield 6 servings

Number Of Ingredients 10

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1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
3 tbsp. canola or vegetable oil
2 tbsp. soy sauce
1 tbsp. honey
12 mint leaves, roughly chopped
1-inch piece ginger, peeled and finely grated
2 whole boneless, skinless chicken breasts (4 individual breast pieces)
1 small jicama, peeled and grated or finely julienned
1 small ripe mango, peeled, pitted, and julienned

Steps:

In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process until smooth. Set aside. Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat and simmer until cooked through, 10 to 12 minutes. Transfer chicken to a medium bowl and allow to cool slightly. Shred chicken and toss with all but 2 tablespoons dressing. Set aside. Add jicama, mango, and remaining dressing to chicken. Toss to combine. Season with salt and pepper to taste.