Recipe: Spicy Chicken, Mango, and Cucumber Salad (using rotisserie chicken)

SPICY CHICKEN, MANGO, AND CUCUMBER SALAD

"This Southeast Asian-style chicken salad combines sweet, sour, and spicy flavors with bright-tasting fresh ingredients and rich nuts and chicken."



"To be sure the ingredients remain crisp and crunchy, make it no more than an hour ahead."

1/4 cup (60 mL) orange juice
2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) vegetable oil
1 cup (250 mL) diced rotisserie chicken meat
2 medium ripe mangoes, peeled and sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1 cup (250 mL) finely chopped red bell peppers
1/2 to 1 small hot serrano chili pepper, halved lengthwise, seeds discarded and flesh finely chopped*
2 medium shallots, halved lengthwise and thinly sliced
2 tsp (10 mL) finely grated fresh ginger
3 Tbsp (45 mL) chopped fresh mint or cilantro or basil
Salt to taste
1/3 cup (80 mL) unsalted roasted peanuts or cashews, coarsely chopped

Place all the ingredients in a bowl and toss to combine. Cover and refrigerate for up to 1 hour, then gently toss again before serving.

*Serrano peppers are very hot, so wear rubber gloves when chopping and handling this fiery pepper. Also be careful not to put your fingers near your eyes or any other sensitive area on your body.

Makes 8 servings
Used with permission to Recipelink.com from Random House
Source: The Great Rotisserie Chicken Cookbook by Eric Akis