Mangos are everywhere in local markets around here and I couldn't be happier. For some reason, I have really been craving mangos and papayas. Maybe that means I need a trip to a tropical island somewhere? A girl can dream.
In the absence of that, I'm just enjoying the fruits of the season. Take this Mango Chicken Salad for instance. So easy, so quick, and dare I say it? Sooooo delicious.
I had picked up a rotisserie chicken breast from my local Bristol Farms market thinking I'd make a quick chicken salad - and when I got home I noticed the beautiful red mango sitting on my counter. "Boy, that would go great in my chicken salad", I thought, and then I went to work pulling a few other ingredients out that just sounded good to me...sliced red jalapeno, cilantro, diced red onion...yes, that all sounded like it would go nicely with the mango and chicken.
But what dressing would I make? I wanted the mango and the chicken to be front and center, but I certainly needed to add a little something to bring everything together. Enter one of my favorite O Olive Oil vinegars - O Citrus Champagne Vinegar. A little of that mixed with some Dijon mustard and mayo and I was in business!
Mango Chicken Salad
8 0unces roasted chicken breast, torn or cut into bite size pieces
1/2 fresh mango, cubed (see Cook's note)
1/2 large fresh red jalapeno, thinly sliced
1/4 cup chopped fresh cilantro
1/8 cup diced fresh red onion
fresh cracked pepper
1 Tablespoon good mayonnaise (like this Paleo-friendly one by Sir Kensington's)
1 teaspoon Dijon mustard (I used Maille)
1 teaspoon O Citrus Champagne Vinegar
Place the chicken, mango, red jalapeno, cilantro, and onion in a medium bowl. In a separate small bowl mix together the mayo, mustard and vinegar. Then toss with chicken mixture. Add fresh cracked pepper and salt to taste. Serve with breadsticks, crackers, atop a bed of mixed greens for a nice Paleo option, or any way you like!
|Mango Chicken Salad|
Cook's note: Never cut up a fresh mango before? See HERE for a quick photo tutorial.