Mango & Chicken Salad - ( Childish Gambino - Bonfire )
2 whole skinless, boneless chicken breasts
1 bay leaf
225 g asparagus, ends trimmed
2 mangos, peeled and sliced
Butter or Bibb lettuce for garnish
15 g chopped pecans
Mango Chutney Vinaigrette:
50 g mango chutney, chopped
15 ml canola oil
15 ml sherry vinegar
15 ml soy sauce
1) Place chicken breasts in a large skillet. Pour enough water to almost cover, add bay leaf. Cover; simmer over medium-low heat until cooked, about 30 minutes. Drain. Cool 30 minutes. Wrap and refrigerate 30 minutes or until cold.
2) Steam asparagus until tender-crisp, about 3 minutes. Cool in a colander under cold running water. Drain well. Cut asparagus on the diagonal at 1 1/2 inch intervals. Slice chicken into 1/4 inch thick slices. On a lettuce-lined serving plate, arrange chicken slices, asparagus and mango slices.
3) To prepare vinaigrette: whisk the chutney, canola oil, vinegar and soy sauce in a small bowl.
4) Drizzle dressing over salad and sprinkle with chopped pecans.