What’s for Dinner?
Rice Salad with Mango and Chicken
Note/Suggestions: To make this a vegetarian dish, subsitute the chicken with chickpeas. If you do not have tahini in the pantry, you can use a creamy, all natural nut or soy butter of your choice instead.
Makes 4-6 servings
1 Tbsp of tahini or creamy nut butter
1 cup nonfat plain yogurt
1/4 orange juice
2 tsps. lemon or orange zest
2 tsps. grated ginger
1 clove garlic, grated
1 tsp. ground cumin
1 tsp. of paprika
1 cup of cooked chicken, cubed or shredded (or one 16oz can of chickpease drained and rinsed well)
1 ripe mango, peeled, pitted and cubed
1/4 cup sundried tomatoes, dry packed, minced (optional)
2 cups of cooked brown rice, cooled
1/4 toasted slivered or chopped almonds (optional)
2 Tbls. minced chives
2 Tbls. minced basil
1. In a blender or food processor, combine the tahini and next seven ingredient until smooth.
2. In a large bowl, combine the chicken (and or chickepeas), mango, sundried tomatoes and rice.
3. Add dressing and mix. Stir in almonds, chives and basil. Season with salt and ground black pepper.
4. Serve cold on a bed of greens or on it’s own.