Warm Thai-Style Scallop & Mango Salad with Chicory

Ingredients

• 12 ounces bay scallops, rinsed and drained or medium shrimp, shelled and deveined
• 6 tablespoons Oriental chicken salad dressing, divided
• 5 cups DOLE® Organic Baby Lettuces
• 1 cup chicory, chopped
• 1 DOLE Mango or Papaya , peeled, seeded, and chopped
• 1 medium cucumber, peeled, seeded and cut into half-slices
• 1 DOLE Yellow, Green or Red Bell Peppers , cut into julienne strips
• 1/4 cup cilantro leaves

Directions

1. Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque (if using shrimp, cook until shrimp turn pink).
2. Remove from heat.Toss together salad blend, chicory, mango, cucumber, bell pepper and cilantro leaves with 4 tablespoons salad dressing.
3. Spoon mixture onto three serving plates.
4. Arrange scallops over each salad; drizzle remaining 1 tablespoon dressing over scallops.