Part 6/9:
For a light, refreshing dish, the chicken salad with mango and mint combines poached, shredded chicken with a zesty dressing blended from fresh ginger, lemon and lime juices, soy sauce, honey, and canola oil.
Enhancing the Salad
Julienned hikima (a crunchy root vegetable common in Asian and Mexican cuisines), sliced mango, sugar snap peas, and fresh arugula create a colorful, textured salad. Serve it as a standalone dish or rolled into tasty sandwiches with lavash bread, garnished with optional toppings like avocado or additional herbs.
This salad is ideal for summer lunches, with its bright flavors and cooling herbs—a perfect way to beat the heat.