Nothing says Summer more to me than my homemade Chicken and Mango Salad. It’s the ultimate culmination of the fresh and sweet seasonal Mangoes with chargrilled chicken strips, mixed in with a creamy mayo dressing and my favourite crunchy salad mixers. It’s super quick to throw together after a swim in the pool or afternoon at the beach, I generally have all the ingredients on hand and {the most important part}, it always tastes amazing.
While it’s not in the photos, I’ll often add in avocado with this too for its creamy nuttiness. I love the addition of fruit in savoury dishes and here is no exception!
To make this at home you’ll need:
• 1 head of Cos Lettuce, shredded
• 1/2 a Lebanese Cucumber, diced
• 1/2 punnet Cherry Tomatoes, quartered
• 1/4 Red Onion, finely sliced
• 1/2 Capsicum, sliced
• 1/2 Mango, sliced
• 500g Chicken Breast, diced (store bought BBQ chicken is a great and quick alternative if you don’t have time!)
• 1 Tbs Mayonnaise (see recipe here)
• 1 Tbs pine nuts (or pepitas/cashews/almonds)
- In a pan on medium head add your pine nuts and toast for a few minutes, watching till they’re just turning colour. Don’t walk away or they’ll burn quickly! Remove from the pan and set aside. In the same pan or on your BBQ cook your diced chicken till golden and cooked through.
- Mix your lettuce, cucumber, tomatoes, onion, capsicum and mango in a big bowl. Season well with Salt and Pepper.
- In a jar, add your mayo and 2 tbs of water. Shake together before pouring over the salad and mix well.
- Delicious while the chicken is warm but works really well as leftovers.
