Written By Guest Writer Recipes / Salad May 23, 2011 London Chef’s Seared Chicken with Mango Cilantro Salad SHARE VIA: Facebook Twitter PinterestThis fresh colourful salad was one of four chicken dishes Dan Hayes, the London Chef, and Iain Rennie, Executive chef at the Westin Bear Mountain Resort and Spa, demonstrated for a group of high school graduates at the London Chef Cooking School last week.Ingredients:2 Chicken thighs, deboned1 large ripe mango, peeled and sliced1 cup fresh cilantro leaves1 cup cherry tomatoes, cut in half1 piece ripe avocado, peeled and sliced1 cup cucumber, peeled and sliced1 head spring lettuce, washed thoroughly1/2 cup fresh squeezed lime juice2 Tbsp. wild flower honey1 cup Extra virgin olive oil1 Tbsp. Dijon mustardSalt and pepper to taste Method:To prepare the chicken, preheat oven to 350°F. Season chicken with salt and pepper. Heat a heavy bottom, oven-proof skillet to high heat. Add a thin layer of olive oil. WHen oil is just beginning to sizzle place the chicken skin side down. Reduce heat to low and brown evenly for 2 minutes. Flip chicken thighs with steel tongs and transfer skillet to oven. Cook for 5-7 minutes, until cooked through. Remove from oven and set aside to rest.To prepare the vinaigrette, whisk lime juice, honey and mustard in a bowl. Slowly pour olive oil, whisking constantly until fully incorporated. Season to tasketIn a large bowl, place the lettuce, tomato, cilantro, half of the mango and cucumber. Add enough vinaigrette to coat the greens. Arrange salad on a plate. Place sliced chicken thigh on top or beside greens, as you like, and garnish with remaining mango and avocado slices.Serves 2.ChefsRecipesSalad SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.