Mango Sauced Chicken Salad
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 0 min | Yield: 3 cups of salad |
I had some odds and ends in the refridgerator including a marvelous Chipotle Mango BBQ sauce. Stuck my pinky in it and decided it would also make a great sauce for a chicken salad. Here is what I came up with.
Ingredients
- 2 cups Cooked Chicken
- 1/2 cup Red Bell Pepper, Raw
- 1/4 cup Sweetened, Dried Cranberries
- 1 tbsp Tarragon, Dried
- 2 tbsp Pignoli Pine Nuts
- 1/2 cup Spicy Mango Chipotle Dressing
Directions
Dice the chicken and bell pepper into very small pieces. You don't want the pepper arguing with you if you try to stuff a pita or tomato or something.
Pop the bell pepper into the microwave for about 45 seconds on high to soften slightly.
Mix the chicken, pepper, cranberries and pine nuts in a large bowl with about 1/2 cup of the mango sauce.
Allow salad to chill for at least two hours so the flavors get to be friends.