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Mango and Chicken Salad

Ingredients:

2 whole boneless, skinless chicken breasts
1 bay leaf
1/2 lb asparagus, ends trimmed
2 mangos, peeled and sliced
butter lettuce for garnish
2 tbsp chopped pecans

Directions:

In large skillet, place chicken breasts and cover with enough water to almost cover; add bay leaf. Cover; simmer over medium heat for 30 minutes. Drain; let cool 30 minutes. Wrap; refrigerate 30 minutes. Steam asparagus until tender-crisp (3 minutes); cool in a colander with running water. Cut asparagus on the diagonal at 1 1/2" thick. Slice chicken into 1/2' slices. On a lettuce-lined plate, arrange chicken, asparagus, and mango slices. Drizzle Mango Chutney Dressing (recipe in database) over salad and top with pecans.

4 servings

Recipe compliments of Canola Info