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Ingredients

Yield: Yield: 4 servings INGREDIENTS FOR THE SAUCE
1/4 cup Kikkoman Soy Sauce
1 canned chipotle in adobo sauce, minced
3 tablespoons lemon juice
3 tablespoons orange juice
1-1/2 tablespoons minced fresh ginger root
1 tablespoon honey
2 teaspoons minced garlic
3/4 cup olive oil


INGREDIENTS FOR THE DISH
1 head Boston, red leaf or romaine lettuce
2 cups cooked or smoked chicken, shredded or diced
1 red bell pepper, thinly sliced
1 ripe avocado, peeled, pitted and diced
1 ripe mango, peeled, pitted and diced
1/2 red onion, thinly sliced
1 cup cooked black beans
3/4 cup Sauce

Instructions

FOR THE SAUCE
  1. Blend together soy sauce, chipotle, lemon juice, orange juice, ginger, honey and garlic in medium bowl. Gradually whisk in oil.
  2. Pour Sauce into jar with screw-top lid. Cover and store in refrigerator up to 1 week. Shake well before using.
    Makes about 1-1/2 cups sauce.
FOR THE DISH
  1. Tear lettuce into bite-size pieces and place in large serving bowl.
  2. Add chicken, bell pepper, avocado, mango, onion and black beans.
  3. Drizzle Sauce over salad; toss well to evenly coat all pieces. Serve immediately.
TIPS
  • Use Sauce as a marinade for robust meats such as chicken thighs, pork or quail.
  • Serve Sauce over baked or grilled fish, such as sole or salmon.
Recipe developed by Stephan Pyles, Chef, Cookbook Author and PBS Host, Dallas, Texas.

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