- 2 whole skinless, boneless chicken breasts
- 1 bay leaf
- 1/2 pound asparagus, ends trimmed
- 2 mangos, peeled and sliced
- Butter or Bibb lettuce for garnish
- 2 tablespoons chopped pecans
- Mango Chutney Vinaigrette:
- 3 tablespoons mango chutney, chopped
- 1 tablespoon canola oil
- 1 tablespoon sherry vinegar
- 1 tablespoon soy sauce
- Place chicken breasts in a large skillet. Pour enough water to almost cover, add bay leaf. Cover; simmer over medium-low heat until cooked, about 30 minutes. Drain. Cool 30 minutes. Wrap and refrigerate 30 minutes or until cold.
- Steam asparagus until tender-crisp, about 3 minutes. Cool in a colander under cold running water. Drain well. Cut asparagus on the diagonal at 1 1/2 inch intervals. Slice chicken into 1/4 inch thick slices. On a lettuce-lined serving plate, arrange chicken slices, asparagus and mango slices.
- To prepare vinaigrette: whisk the chutney, canola oil, vinegar and soy sauce in a small bowl.
- Drizzle dressing over salad and sprinkle with chopped pecans.