Chicken & Mango Salad


This fresh and filling Chicken & Mango Salad is a delicious way to nourish your body!

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


MY TIPS

  • Add spring onion in place of the red onions for a different flavor

  • Frying off the garlic lightly before adding it to your salad dressing will soften the "harshness" of the garlic flavor and prevents gas build-up

  • If you don't have pine nuts but still love crunch add some roasted peanuts, almonds OR cashews OR some crispy fried noodles

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YOU WILL NEED

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 sautéed 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 cups baby spinach (optional)

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

METHOD


Vinaigrette

  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.

Salad

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

  2. Drizzle SOME of the dressing over your salad, toss gently and serve.

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


Please tag @eatinstylebyferitta on Instagram if you try this recipe so I can show your page some love and see your amazing creations!