Ching-He Huang

Chicken, Beetroot and Mango Salad with Date, Soy and Balsamic Dressing

Preparation info

  • Difficulty

    Easy

  • Serves

    2

Appears in

China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

China Modern

By Ching-He Huang

Published 2006

I have what I call ‘low days’, days where nothing is cheerful. On such occasions, only three things can lift me from the spell: chocolate (momentary happiness then regret), shopping (short-lived cheer then guilt), and phone calls to girlfriends (or anyone willing to lend an ear). Failing that, some homemade Chicken, Beets and Mango Salad. If this fruity, punchy salad doesn’t cheer you up, then call me! (If you are vegetarian, substitute crunchy roasted walnuts for the chicken.)

Preparation time: 10 minutes

Ingredients

  • 4 oz mixed greens
  • 2 large semi-ripe mangoes, finely sliced into long strips (preferably with a mandolin)
  • 4 cooked beets, finely sliced into long strips (preferably with a mandolin)
  • 3 oz enoki mushrooms or beansprouts
  • 2 poached chicken breasts, shredded

For the Dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons light soy sauce
  • 2 tablespoons balsamic vinegar
  • 4 dates, pitted
  • 2 tablespoons water
  • 2 teaspoons brown sugar

Method

  1. Assemble the salad in layers, beginning with the mixed greens, then the mangoes, beets, enoki mushrooms and finally top with the chicken breast.
  2. Whizz all the dressing ingredients in a blender, pour over the salad and serve.

© 2006 Ching-He Huang. All rights reserved.