Chicken & Mango Salad with Peanuts
This chicken salad with a Caribbean accent has just a touch of heat from hot pepper sauce. If you are brave and like spicy foods, use a Caribbean-style hot pepper sauce, which may include the stupendously-hot Scotch Bonnet pepper.
    1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
    3/4 cup ketchup
    1/4 cup fresh lime juice
    1 tablespoon reduced-sodium soy sauce
    1/4 teaspoon hot pepper sauce
    1 pound skinless, boneless chicken breasts
    2 cups cherry tomatoes, halved
    1 mango, cut into 1/2-inch pieces
    2 scallions, thinly sliced
    1 tablespoon olive oil
    2 tablespoons unsalted dry-roasted peanuts, coarsely chopped

1. In medium saucepan, combine sweet potatoes and water to cover. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are tender, 5 to 7 minutes. Drain well and set aside to cool to room temperature.

2. Meanwhile, preheat the broiler. In large bowl, combine ketchup, lime juice, soy sauce, and hot pepper sauce. Measure out 3 tablespoons of ketchup mixture and set aside to use as baste for chicken.

3. Place chicken on broiler pan and broil 4 inches from heat for 4 minutes. Turn chicken over, brush with reserved ketchup mixture, and broil 4 minutes or until chicken is just cooked through. Transfer chicken to cutting board and when cool enough to handle, thinly slice on diagonal.

4. Add sweet potatoes, chicken slices, cherry tomatoes, mango, scallions, and oil to bowl with remaining ketchup mixture and toss to coat.

5. Serve salad chilled or at room temperature sprinkled with the peanuts.

Nutritional Information
Per serving: 429 calories, 9.6g total fat (1.8g saturated), 72mg cholesterol, 5g dietary fiber (2g soluble), 58g carbohydrate, 31g protein, 773mg sodium.
Good source of: beta-carotene, iron, niacin, potassium, riboflavin, selenium, vitamin B6, vitamin C, vitamin E.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time