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Chicken & Mango Salad

January 8, 2016

 

I am always looking for ways to add more nutrition to my overall diet and now in the holiday season aftermath, I find myself craving good quality food - no I don't mean rabbit food but food that not only looks beautiful and tastes good but also nourishes the body.  So if you're looking for new ways to get more nutrition without a lot of fuss then I have a great recipe for you today!  

 

This chicken salad is everything you could need in a salad and more.  It's got delicious chicken for heartiness, mangoes for sweetness, fresh coriander (that's cilantro for my American friends) and mint for a burst of pure freshness and exotic flavor, chillies for warmth and subtle flavor and nuts for crunch, topped off with a dash of vinaigrette for a flavor hit that you will love! 

  • You could substitute, lamb pieces or even roast pork for the chicken in this recipe

  • You could use spring onions in place of the red onion for a more subtle but still enhancing flavor

  • MAMA VIL'S COOKING TIP:  Frying off the garlic lightly before adding it to your salad dressings or dips will soften the "harshness" of the garlic and also prevents uncomfortable 'garlic burps".

 

WATCH THE VIDEO DEMONSTRATION NOW

 

 

YOU WILL NEED

For the Vinaigrette  (You will not need all of the dressing for the salad.  Any remaining dressing can be stored in the fridge in an airtight container for later use.)

1/2 cup extra virgin olive oil

1/4 cup of white, balsamic OR apple cider vinegar

1 rounded tablespoon of honey

1 tablespoon Dijon mustard OR wholegrain mustard 

2 teaspoons minced garlic lightly sauted in a little oil 

A few drops of hot sauce (e.g. Tabasco)

Salt & Pepper to taste

 

For the Salad

1 barbequed or roasted chicken, skin and bones removed, chopped or shredded

2 mangos peeled and sliced 

1 small red onion thinly sliced

3/4 cup fresh coriander sprigs

1/2 cup fresh mint leaves

2 long red chillies finely sliced  (the long red chillies aren't hot)

2-3 tablespoons roasted pine nuts, peanuts, almonds OR cashews OR some crispy fried noodles for extra crunch

 

METHOD

  1. In a measuring jug, add the extra virgin olive oil,  vinegar, honey, mustard, sauted minced garlic, hot sauce, salt and pepper and using a small whisk or fork combine all ingredients and set aside.

  2. In a large serving bowl or serving plate add the chopped chicken, sliced mangoes, sliced red onion, coriander, mint, red chillies and roasted nuts. 

  3. Drizzle SOME of the dressing over your salad and serve.  

 

SERVES 4 AS A MEAL OR 6-8 AS AN APPETIZER

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