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* BARBECUE CHICKEN SALAD

INGREDIENTS
2 pounds chicken breast, boneless, skinned
1/4 cup BBQ sauce (purchased)

SALAD
1 red bell pepper: julienned
1 green bell pepper julienned
1 large red onion, julienned
4 green onions, julienned
2 firm mangoes, peeled and julienned
1 head green leaf lettuce

DRESSING
1 mango, peeled and cubed
1/3 cup rice vinegar
juice of 1 lemon
1 cup extra virgin olive oil
1/4 cup cilantro, chopped
Salt and freshly ground black pepper

GARNISH
Tomato tortillas (purchased) cut into triangles
1/4 cup vegetable oil

PREPARATION
Marinate chicken breasts in barbeque sauce, and refrigerate overnight.

Grill marinated chicken on a lightly oiled grill pan over medium heat. Brush chicken with BBQ sauce 3 to 4 times while cooking. Remove from pan and let cool. Then julienne cut the chicken breasts.

For dressing, place cubed mango in a blender and blend until smooth.

Add vinegar, lemon juice, salt and black pepper, and mix well. With motor running, slowly add the oil. Adjust seasoning.

Transfer to a non-metal container and refrigerate. At the last minute add cilantro to dressing and mix well.

In a small pan over high heat, warm oil and quickly fry tortilla triangles for 30 seconds.

In a large chilled bowl, combine red and green bell pepper, red onions, green onions, mango and chicken strips. Toss with half of the mango dressing.

On chilled plates, arrange lettuce, then place chicken salad on top.
Garnish with tortilla triangles.

Serves 6.

CULINARY NOTES:
How to pit a mango? The mango has an unusually long, egg-shaped pit that is sometimes hard to get around. The best way to get at the flesh and avoid the pit is to place the mango, stem—side up, with the narrow side facing you. With a sharp knife make a vertical slice all the way down, 1/4 inch to the right of the stem. Reverse the fruit and make another slice. Score the flesh to make a diamond pattern. Grip both ends of the slice with your thumbs and forefingers and buckle the slice outward so the slice looks like a porcupine.
Slice off the cubes.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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