Green Salad With Chicken And Mangoes
|Boneless skinless chicken breast||1 Pound|
|Low sodium chicken stock||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Finely chopped fresh tarragon/1/4 teaspoon dried tarragon, crumbled||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Romaine lettuce head||2|
|Watercress||2 Bunch (200 gm)|
|Diced red bell peppers||2 Cup (32 tbs)|
|Shredded red cabbage||1 Cup (16 tbs)|
|Finely chopped scallions||1 Cup (16 tbs)|
|Mangoes||4 Small, peeled and diced|
1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Drain the chicken and set it aside to cool to room temperature.
2. For the dressing, in a small bowl whisk together the stock, lemon juice, oil, tarragon, salt and black pepper; set aside.
3. Wash the Romaine and watercress. Tear the Romaine into bite-size pieces, trim the watercress and combine the greens in a large bowl. Add the bell peppers, cabbage and scallions, and toss well.