Mango Reàl Roasted Chicken Breast Salad with toasted Coconut, Basmati Rice, and Basil
1 cup Mango Reàl
2 each 6 oz skinless chicken breast
1/2 cup chicken stock
1 TSBP white wine vinegar
kosher salt and fresh pepper to taste
1/2 cup unsweetened coconut, shredded
2 cups cooked basamati rice
8 leaves fresh basil, fine chiffonade
Heat oven to 325 degrees F. Lightly season the chicken breasts. Mix the Mango Reàl, chicken stock, and white wine vinegar. In a shallow baking dish, add the mango mix and chicken breasts. Slow roast for 25 to 30 minutes, until chicken is cooked thoroughly. Cool, then refrigerate.
While chicken is cooking, roast the shredded coconut on a separate small sheet pan. Cool to room temperature.
Remove the cooked chicken from the sauce, and shred into bite sized pieces. Toss the cooked basmati with the cooled mango sauce. Top with the shredded chicken, and garnish liberally with the toasted coconut and basil chiffonade. Drizzle some of the sauce around the salad.
This fruit-filled blend of Alphonso Mangoes from the Ratnagiri region of India and Cane Sugar is perfect for mixology-minded cocktails, alcohol-free drinks and a host of exquisite culinary applications.
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