Warm Thai-Style Scallop & Mango Salad with Chicory
Try this Thai adventure
![WarmThai-StyleScallopMangoSalad-1000x383](/-/media/project/dole/recipe-images/warmthai-stylescallopmangosalad-1000x383.jpg?h=383&w=1000&rev=343bd60da096477b8798341e48308a37&hash=2BB2B605B369437155A3EE40EF65A3BB)
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
- Cook scallops in 1 tablespoon salad dressing for 2 to 3 minutes, or just until opaque (if using shrimp, cook until shrimp turn pink).
- Remove from heat.Toss together salad blend, chicory, mango, cucumber, bell pepper and cilantro leaves with 4 tablespoons salad dressing.
- Spoon mixture onto three serving plates.
- Arrange scallops over each salad; drizzle remaining 1 tablespoon dressing over scallops.