Canyon Ranch Hawaiian Chicken Salad Recipe (Access Hollywood Live)
First Published: March 13, 2012 3:10 PM EDT Credit: Access Hollywood
LOS ANGELES, Calif. -- Eating healthy should always be a top priority. Spring is just a week away, and that means Summer isn’t far behind and we should all start thinking beach season.
Canyon Ranch’s top chef, Scott Uehlein, stopped by Access Hollywood Live to share his newest healthy creation, a Hawaiian Chicken Salad with Mango Puree.
This recipe makes 8 entree servings and is only 90 calories each. Sounds good!
Base Dressing (w/mango puree) --
1 tbs minced garlic
1/4 cup champagne vinegar
2 tbs. Dijon mustard
2 tbs. water
1 tbs low sodium tamari sauce
1 tbs. canola oil
1 tbs extra virgin olive oil
1/4 cup mango puree
1 tbs. chopped macadamia nuts
For The Salad —
1 1/2 cups red, seedless grapes
1 1/2 cups diced fresh pineapple
1 1/2 cups peeled, diced cucumber
1 1/2 cups diced jicama
1 1/2 cups diced red bell pepper
1 cup argula
Optional: Grilled chicken, shrimp, or fish can top salad for lean protein.
Place garlic, champagne vinegar, mustard, water, soy sauce and black pepper in a blender and blend until smooth. Slowly drizzle in canola and olive and oil while blender is still running until well mixed. Turn off and stir in mango puree and macadamia nuts.
Slice grapes in half. In a large bowl, combine grapes, pineapple, cucumber, jicama and bell pepper. Pour dressing over the top and toss. Evenly divide onto 8 plates. Garnish each serving with 2 tbs. arugula.
Serve with chicken, fish, or shrimp. Season protein w/Scott’s seasoning mixture that compiments the salad’s flavors.
3 tbs amchur (dried mango) powder
1 1/2 tbs cane sugar
1 1/2 tbs. curry powder
1/2 tbs. sea salt
1/4 tsp. cayenne pepper
Combine all ingredients. Use 1 tsp. of spice mixture per each 4 oz. portion of protein. Leftover spice can keep for up to 3 months in airtight container.
For recipes, check out Scott’s book “Canyon Ranch Nourish - Indulgently Healthy Cuisine.”
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