Chicken Salad with mango avocado dressing

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This sweet and creamy dressing was created when Thai mangoes are in season. I thought it will work well with chicken.

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Here are the ingredients for the dressing.

mangoes

avocado

yogurt

olive oil

lemon juice

salt

pepper

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Blend all ingredients until smooth and creamy. Feel free to adjust the amount of ingredients to your liking.

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For this recipe, I am using:

chicken breast

carrots

celery

parsley

rosemary (1 sprig)

salt

pepper

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Marinate chicken breast with salt and pepper. I am so used to steaming chicken and carrots with a sprig of rosemary that it has become my second nature. I love how the scent of the herb can infuse into the food like magic. The celery was kept raw to have a crunch in the overall texture of this dish. And the last step is to coat all ingredients evenly with the dressing and serve.

Oh yes, not forgetting a glass of white and perhaps some crusty bread plus more olive oil.

I hope you will like this recipe.

BAMBOO SHOOT IN OLIVE OIL

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It is always fun to visit the local market during Chinese New Year period. This is when I can see a lot of rare ingredients that could not be found at other time of the year.

Bamboo shoot used to be a poor man’s food which had become an expensive delicacy. The traditional way of cooking uses boiling salt water to soften it before frying. This time, I fry it raw to retain its crunchiness. I was lucky it turns out well.  

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Bamboo shoot, remove the layers of outer skin (more than expected) and cut into bite size

Garlic

White wine

Olive oil

Sea salt

Crushed black pepper

Lemon juice

Fry garlic in olive oil over medium heat. Put in bamboo shoot follow by salt and pepper. Add in a glut of white wine and cook for 5 minutes. Squeeze a wedge of lemon juice over and serve immediately.