Recipe by Tony Rosenfeld
Photography by Scott Philips
Grilling | Chicken | Fruit | Greens | Dinner | Main Dish | Salads | Side Dishes | All categories...
FOOD
Brazilian Chicken, Mango & Red Pepper Salad*
Flavours true to native Brazil – sweet mango paired with browned onions and red peppers
Ingredients (Serves 6)
| 3 tbsp | canola oil |
| 1 | red bell pepper, thinly sliced |
| 1 | large Spanish onion, thinly sliced |
| 1 tsp | kosher salt |
| 2 | ripe mangoes, peeled and thinly sliced |
| 3 cups | thinly sliced rotisserie chicken |
| 1/3 cup | chopped fresh cilantro |
| 1 | lime, juiced |
Instructions
- Heat a large, heavy skillet over medium-high for 1 minute. Add oil and, once hot, add pepper and onion.
- Sprinkle with salt and cook, stirring often, until pepper and onion start to wilt and brown, about 4 minutes. Remove from heat and let cool to room temperature.
- In a large bowl, toss together mangoes, chicken, red pepper, onion, cilantro, and lime juice. Season with salt and pepper and serve immediately.
Excerpted from 150 Things to Make with Roast Chicken by Tony Rosenfeld. Copyright © 2007 by Tony Rosenfeld. Excerpted by permission of Taunton, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
150 Things tho Make With Roast Chicken
By Tony Rosenfeld
150 Things to Make with Roast Chicken takes a good thing and makes it even better. Choose from 150 recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, wraps and meal-worthy salads, along with rubs, glazes, marinades, and sauces.
*This recipe has been adapted from its original.
Comment on "Brazilian Chicken, Mango & Red Pepper Salad*"
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tintangel writes:
This recipe is simply great. It is no-fuss to make. I used it as a stuffing in wraps. Delicious with minimum ingredients. Another time added even some yellow bell pepper and it was very nice. I grilled the chicken at home with salt and pepper. We had the wraps with alomond-crusted tartlets filled with vanila custard.
—posted July 7, 2008 at 7:07 a.m.
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