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CHICKEN SALAD WITH MANGO AND BASIL
1 small cooked rotisserie chicken (about 1 1/2 pounds)
3 tablespoons red wine or raspberry vinegar
3 tablespoons fresh basil, minced
Pinch sugar
3 tablespoons safflower oil
Salt and pepper, to taste
1 mango, mostly ripe but still firm
10-ounce bag hearty salad mix, including radicchio
1 1/2 cups garlic croutons
If the chicken is no longer warm, reheat in the microwave for 3 minutes.
Drain out 2 tablespoons of the chicken juice drippings and pour into a large salad bowl with the vinegar, basil and sugar, whisk in the oil, season with salt and pepper.
Remove the meat from the chicken, discarding the skin, and shred the meat into long, bite-size pieces. Put into the bowl. Cut the mango into thin half-slices and place into the salad bowl. Add the salad mix and garlic croutons. Sprinkle with a pinch of salt and pepper, and toss. Serves 3-4. |
