Chicken and Mango Salad
"This is a delicious, light chicken salad you can serve over mixed greens or in a sandwich or just with some crackers.
This is fishingdoc's wife's recipe."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Cube the chicken breast, peel and cube the mango and dice the onion.
- Put everything in a large bowl.
- Squeeze the juice from the mango flesh remaining in the skins over the mixture in the bowl.
- Add the mustard and mix.
- Add salt and pepper to taste.
- If you do not like onion you can try other things such as sweet bell pepper, sugar snap peas - anything you like for color and texture.
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Reviews
-
Wonderfully easy, very tasty recipe. I dislike mayonnaise so am always looking for chicken salad recipes without it. The mango makes an excellent match with the mustard! For my husband I used the red onion, for myself red bell pepper. Will make it again! Thanks for sharing :-)<br/>Made for Think Pink 2011.
RECIPE SUBMITTED BY
I am a health professional who lives in Florida with my wife and three boys. My taste in foods and cuisines is quite broad and I appreciate both traditional and eclectic foods. Obvious influences include my own Ashkenazic Jewish background as well as my wife's Greek-Turkish Sephardic Jewish background, but I frequently enjoy so-called "Floribbean" cuisine" and forays into French, Italian, North African, Middle Eastern and Eastern cuisines. My middle son and I love to fish and in South Florida, the variety of fish available is unparalleled. God's bounty of food sustains us and restores us. Preparing foods provides us with a sense of connection to a place, a history or to a culture. Spending time in the kitchen or at the table with family allows us time to get away from the madness of our harried professional lives and provides a comforting and soothing time to reflect on ourselves and reconnect with those people and things that are most important and dear to us.
I love to pick out microingredients in a recipe and stun people when I tell them I can taste it.
Passions include cooking and the ethnology and history of food and the people behind it, family, music, contract bridge and fishing.
Pet peeves include rushed meals, overcooked vegetables and the culture that places more emphasis on speed and numbers than on quality.
