Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini Recipe | Epicurious

The spice girls: Susan Feniger and Mary Sue Milliken, chefs and co-owners of Border Grill in Santa Monica and Ciudad in Los Angeles (who gained fame as the stars of the Food Network showToo Hot Tamales). What you'll love: The sweet and spicy flavor combination. "The taste of the mango and the serrano pepper had my mouth watering for more," one taster said.

Ingredients

Makes 4 servings

1/4 cup soy sauce

1 tbsp cornstarch

1 tbsp sesame oil

2 tbsp fresh lemon juice

1 tbsp grated ginger

4 boneless chicken breasts (1 lb), cut into 1/2-inch strips

2 mangoes, diced

2 scallions, chopped

1 serrano pepper, minced

1 cup chopped cilantro

3 tbsp fresh lime juice

1/4 tsp salt

5 tsp olive oil

6 cups watercress leaves

For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

Nutrition Per Serving

Nutritional analysis per serving: 315 calories

10.5 g fat (1 g saturated fat)

26 g carbohydrates

29 g protein

70 mg cholesterol

7.5 g fiber

#### Nutritional analysis provided by Self

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Reviews (4)

Just not that great and a bit on the too spicy side for me. I won't make again, but if I had to, I would use a more exciting green than watercress.
- Anonymous
- 3/24/2007
If you just ignore the errors in the title of this recipe (no portobellos, sweet red pepper sauce,or arugula in the ingredients list), you'll enjoy a light, refreshing salad that's fairly quick and easy to put together. The spiciness of the serrano pepper in contrast with the sweetness of the mango, with the asian flavor of the chicken, is a most interesting and tasty combination. I did use arugula for the greens, because I had some, but I think watercress would work as well. My husband and I both loved it, so it's earned a place in my favortite salad recipe file. I can't imagine portobello mushrooms in this salad; it just wouldn't work. But I will add some chopped red bell pepper to the mango mixture next time, for a little added crunchiness. Let's call it Asian Chicken Mango Salad and forgive Epicurious for an occasional error.
- pxrising
- Plymouth, MI
- 4/17/2006
HEY!!!! WHAT HAPPENED EPICURIOUS---YOU HAVE CHANGED YOUR SITE BUT THINGS ARE WACKY TO SAY THE LEAST!!!!!!!! THIS RECIPE AS SHOWN HAS NO PORTOBELLO MUSHROOMS AS NOTED BY PREVIOUS REVIEWER, NO CHICKEN SCALLOPINI!!!!!!!! THIS IS ACTUALLY THE RECIPE FOR: WARM SHREDDED CHICKEN SALAD WITH MANGO CHILE SALSA HOW ABOUT CORRECTING THIS SHAMEFUL ENTRY AND PERHAPS EMAILING ME THE CORRECTED RECIPE
- dybon
- 10/27/2004
Actually, I'm wondering if the title is correct as neither portobello mushrooms, nor a sweet red bell pepper sauce recipe are included in the text. So far, it sounds good.
- hehosch
- San Diego, CA
- 9/17/2004