Florida Poultry Recipe

Poultry-3002

Chicken Salad
5	8-ounce chicken breasts, boneless
4	carambolas, sliced
2	bell peppers, red or yellow, roasted, peeled and sliced
10 cups	lettuce greens

Oriental Mango Dressing
2 tablespoons	garlic, minced
2 tablespoons	ginger, minced
1 tablespoon	jalapeno pepper, minced
2 tablespoons	cilantro, chopped
2 tablespoons	basil, chopped
2 teaspoons	sugar
2 tablespoons	lime juice
2 cups	mango, diced medium
2 cups	rice wine vinegar
2 tablespoons	sesame oil
1 cup	canola oil
	salt and pepper to taste

Preparation
Grill chicken breast; cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers, and carambola slices around the greens. Dressing Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Yield Serves 8-10