How to make it

  • For the salad: In a bowl large enough to hold all the ingredients, combine the cucumber, bell pepper and mango strips with all but a tablespoon of the sliced scallion. Reserve the remaining scallions for a garnish. Set aside.
  • Season the chicken cutlets with salt and pepper to taste. In a large saute pan, preferably nonstick, over medium-high heat, heat just enough oil to coat the bottom. Add the chicken cutlets; it may be necessary to do this in two batches. Saute, turning once until the cutlets are cooked through and nicely browned. It should take about 3 to 4 minutes on each side, depending on the thickness of the cutlets.
  • Remove the cutlets from the pan and slice into strips similar in size to the vegetables, about 2 inches long. Add to the vegetable mixture. Set aside.
  • For the dressing: In a blender, combine the mango flesh, honey, orange juice, vinegar, oil and salt and pepper to taste. Blend until smooth. If the dressing is too thick, add more orange juice, one tablespoon at a time, until the dressing is the desired consistency. It should be thick but pourable.
  • To assemble, add the dressing to the chicken and vegetables. Toss to coat. Garnish with the reserved scallions and freshly ground black pepper, if desired. Serve immediately.
  • To prepare mango:
  • *Note: To prepare the mango, spear the stem end with a fork. Lop off one end of the mango to steady it on the counter and hold it upright with the fork. Use a sharp paring knife to peel away the skin, then cut the flesh from the pit, stopping when the flesh gets too fibrous and hard. The fruit can then be cut into cubes.
  • Recipe Source:

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    " It was excellent "
    ttaaccoo ate it and said...
    I love mangoes!! this fits the bill!! thank you, Fluffy! 5555555555555555555555555555 *

    * lots of 5's for healthy plus delish
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    " It was excellent "
    bamma ate it and said...
    Oh, this sounds so good.
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