Vietnamese Mango & Chicken Pizz’alad

This sweet-spicy chicken salad recipe pairs crunchy cabbage, mango and chicken with a Vietnamese-inspired dressing made with fish sauce and lime juice.

Ingredients

  • ⅔ cup lukewarm water
  • 1 teaspoon instant or RapidRise yeast
  • 1 teaspoon sugar
  • 1¼ cups bread flour or all-purpose flour
  • ¾ cup white whole-wheat flour (see Tips) or all-purpose flour
  • ½ teaspoon salt
  • 3 tablespoons lime juice
  • 2 tablespoons canola oil, divided
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon minced garlic
  • 1 cup shredded cooked chicken (about 8 ounces; see Tips)
  • 2 cups thinly sliced napa cabbage
  • 2 cups thinly sliced red cabbage
  • ½ cup grated carrot
  • ¼ cup chopped fresh mint
  • 2 scallions, sliced
  • 1 fresh serrano or jalapeño pepper, minced
  • 1 mango, chopped

Preparation

  1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
  4. To bake pizza and prepare topping & salad: Combine lime juice, 1 tablespoon oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and set aside to marinate while you prepare the pizza.
  5. Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See Tips below.
  6. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
  7. Brush the dough with the remaining 1 tablespoon oil. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
  8. Meanwhile, add napa and red cabbage, carrot, mint, scallions and pepper to the chicken; toss to combine.
  9. When the crust is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle, top with mango and serve immediately.

Source : allrecipes.com

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