Chicken Salad with Mango and Cashews
Chicken Salad with Mango and Cashews
Directions
- In a large mixing bowl combine chicken, mango, jicama, onion, cashews, scallions and jalapeño.
- In a blender puree Minor’s Ancho Signature Flavor Concentrate, lime juice, raisins, and water.
- Toss dressing with chicken and jicama salad until well combined.
- Serve chilled salad with 1 whole wheat pita and 2 oz. mixed greens.
Ingredients
- 25 oz. chicken breast, cooked, pulled
- 1 cup fresh or frozen mango, diced
- 5 oz. jicama(s), diced
- .25 cup red onion, julienne
- 4 oz. cashews, unsalted, chopped
- 3 Tbsp. Scallions, thinly sliced
- 2 Tbsp. Chile pepper, Jalapeño, julienne
- 2 Tbsp. Minor's® Ancho Flavor Concentrate Gluten Free
- 4 oz. lime, juice
- 1 cup raisin(s)
- 8 oz. water
- 20 oz. bread, pita, whole wheat
- 20 oz. lettuce, baby field greens
