Chicken Salad with Mango and Creamy Soy Dressing

How to prepare chicken salad with mango and creamy soy dressing

1. Prepare the dressing by blending everything in a small blender or with an immersion blender. Taste for salt and add more if needed. You'll get a light brown cream that flows off the spoon.
2. Shred the cabbage into thin strips. Sprinkle with a little salt and knead to soften it a bit. Add the carrot grated on a small grater, the pickled ginger, and mango cut into thin slices (julienne).
3. Cut the chicken into thin strips, then cut each strip into small pieces. Sprinkle with a little salt and oil and massage.
4. Heat a wide pan well and add the chicken in a single layer, not crowded. If you only have a smaller pan, do it in two batches. Let it cook for 1 minute, then stir, leave for another minute and stir again. When the chicken changes color all over and becomes whitish, it's done - don't let it brown or it will become dry. Remove the chicken to a bowl and add 1 tablespoon of creamy dressing over it. Add the green onion sliced into rounds and mix. Let it cool for 5 minutes.
6. If the cashews are raw, toast them in a preheated oven at 170C for 10 minutes.
7. When ready to serve the salad, mix the chicken with the vegetables, cashews, and 2-3 tablespoons of dressing. Mix gently and taste for salt.
8. Divide into bowls and serve immediately.

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