Chicken Mango Salad

“My cousin Cindy made this for me many years ago, and I’ve been hooked ever since. It’s Greg’s favorite and one of the first recipes he asked for when he had a kitchen at college. I prefer to use half of a small jalapeño, minced so finely that you can’t see any pieces. I’m not happy if I get a visible piece of fresh jalapeño in a bit! However, Greg will gladly use an entire medium-size pepper and chop it a little more coarsely. Adjust accordingly, but I have to admit the jalapeño gives this salad a special depth of flavor, so don’t skip it unless you really have an aversion to them.” ~ Bobbi

To cut a mango, keep in mind that the seed is thin and flat and runs down the center from top to bottom and edge to edge of the flatter side. It will take a little practice to imagine where the seed is. There are several techniques for cutting up mangoes. See our instructions How to Cut a Mango, which shows our favorite way, as long as the mango is soft enough.

If the mango is very firm, we sometimes use an alternative technique: Slice a little off the bottom so it can stand upright. Peel the mango using a paring knife or vegetable peeler, then place the flat bottom on a cutting board. Holding the mango upright, slice down with a knife close to the center, but just far enough off center to miss the thin, flat seed. Next, slice off the other sides. Trim off any of the fruit left on the seed and dice.

Difficulty:

Moderate

Cost:

Moderate

Serves:8people

Serving Size:About 1 cup

Chicken Mango Salad

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Filling, yet refreshing, this salad is a summer favorite. It's perfect for a light dinner, a special picnic, or a sandwich on the go. Once you become adept at cutting a mango, it will be a breeze to make. (In a pinch, buy fresh or jarred mango chunks.)

• CourseMain Course, Salads, Sandwiches
• CuisineAmerican

Tools:Large bowl, knife and cutting board

	Prep Time
	40 minutes, start to finish

Prep Time 40 minutes, start to finish

Difficulty: Moderate Cost: Moderate Serves:8people Serving Size:About 1 cup

Chicken Mango Salad Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Filling, yet refreshing, this salad is a summer favorite. It's perfect for a light dinner, a special picnic, or a sandwich on the go. Once you become adept at cutting a mango, it will be a breeze to make. (In a pinch, buy fresh or jarred mango chunks.) CourseMain Course, Salads, Sandwiches CuisineAmerican Tools:Large bowl, knife and cutting board Prep Time 40 minutes, start to finish Prep Time 40 minutes, start to finish

Ingredients

• 1 rotisserie chicken (about 5 cups chopped meat)
• 2 cups diced mango (1 to 2 mangoes)
• 1/2 cup chopped cilantro
• 1 small jalepeño pepper (fresh)
• 3 small scallions (about 1/3 cup sliced)
• 2 limes
• 1/2 cup mayonnaise to start--add 1/4 cup more if needed
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes

Garnish:

• 3/4 cup pecans (toasted recommended)

Servings: people

Units:MetricUS Imperial

Instructions

1. Remove chicken from the bone and chop into bite-size pieces. Place in a large bowl. NOTE: You can do this step the day before, then store in an airtight container and keep refrigerated.
2. Peel and dice mango. Add to chopped chicken.
3. Coarsely chop cilantro. Slice the jalapeño pepper in half lengthwise and remove seeds and pith, then mine. Add both to chicken mixture. NOTE: We usually start with half of the pepper and add more at the end if desired.
4. Thinly slice scallions (both green and white parts). Add to chicken mixture and toss.
5. Juice one lime directly into the mixture, then add mayonnaise, salt, pepper, and red pepper flakes. Toss to combine well. Taste then add more mayonnaise, jalapeño, and juice of the other lime, if desired. Adjust other seasonings, to taste.
6. Toast pecans, or use raw. Chop and sprinkle on top of salad right before serving.

Recipe Notes

Tip:
Alternative to buying a rotisserie chicken: Prepare your own the day before or earlier in the morning.
a) Make Roast Chicken,
b) Simmer a chicken in water about 1 hour.
c) Cook in a slow cooker, with water.

Tip:
How to Cut a Mango

SERVING SUGGESTION:

• We like to place a mound of greens in the center of a plate. Top with chicken mango salad. Sprinkle with pecans and surround with pita bread, pita chips, or toasted pita triangles. (To make the pita triangles, cut pita into wedges, opening each wedge up and toasting lightly in oven or toaster oven.)
• Serve inside a pita round with arugula or sprouts and sliced avocado. Add a slice of red onion too if you like.

VARIATIONS:

• Chicken Peach Salad: Substitute diced peaches for the diced mango, parsley for the cilantro and lemons for the limes. Substitute almonds for pecans.
• Chicken Grape Salad: Substitute halved grapes (green or red or combo) for mango, mint for the cilantro, and walnuts for the pecans.

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