Chicken Salad with Mango, Red Pepper and Wasabi Vinaigrette recipe

4 servings

1 pound boneless, skinless chicken, cut in 1-inch strips

1 teaspoon McCormick® Gourmet Collection® Szechwan Seasoning

3/4 teaspoon salt, divided

1 tablespoon vegetable oil

1/4 cup rice wine vinegar

1/4 cup olive oil

1 tablespoon McCormick® Gourmet Collection® Wasabi Powder

2 teaspoons honey

1 teaspoon fresh lime juice

1 tablespoon chopped fresh cilantro

3 green onions, thinly sliced

1/2 red bell pepper, finely chopped

1 mango, cut into 1/2-inch cubes

1 head bibb or Boston lettuce

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.