Chicken Salad with Mango, Red Pepper and Wasabi Vinaigrette

Cooking Recipes Catalogue

McCormick® Gourmet Collection® Wasabi Powder adds the flavor boost for this refreshing, colorful salad created by Chef Paul Kahan of Blackbird in Chicago.

INGREDIENTS (for 4 servings):


  • Season chicken strips with Szechwan seasoning and 1/4 teaspoon salt. Heat vegetable oil over medium heat in a large, nonstick skillet. Saute chicken 7 minutes, or until done. Remove chicken and keep warm.
  • Prepare vinaigrette by whisking together vinegar, olive oil, wasabi powder, honey, lime juice, and remaining 1/2 teaspoon salt.
  • Combine chicken strips, cilantro, green onions, red bell pepper, and mango in a large bowl. Toss gently with wasabi vinaigrette. Place on chilled salad plates lined with bibb lettuce.