What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Chicken Mango Salad! If you’ve ever been to a botanical garden, pay close attention to their delightful café tucked among the vibrant plants. Once you finish exploring the grounds, reward yourself with some of their signature dishes and special offerings. Among them, you may discover a garden staple that wins customers year after year. This mango chicken salad has been so popular, the recipe was posted in their quarterly magazine. Guess who decided it was time to make it at home?! Yours truly.
CHICKEN MANGO SALAD
Ingredients:
2 boneless skinless chicken breasts, grilled, and cut into cubes
1 English cucumber, seeds removed and cut into cubes
1/2 pint grape tomatoes, halved
1/4 bunch green onions, chopped
2 sprigs fresh mint, cut into strips
2 sprigs fresh basil, thinly sliced
2 mangoes, peeled; seeds discarded
1/4 cup fresh orange juice
1/3 cup mayonnaise
Plantain Chips, for serving
Instructions:
Assemble ingredients. Cut one mango into cubes. Place the second mango into a blender and purée. Add a splash of water, if needed to make it smooth. In one bowl, gently toss the chicken cubes, cucumber cubes, halved tomatoes, chopped green onions, strips of mint, thinly sliced basil, and cubed mangoes. Set aside. In another bowl, whisk together the mango purée, orange juice, and mayonnaise. Mix well. Slowly add the dressing to the chicken salad. Toss and coat. Scoop the mango chicken salad onto a bed of bib lettuce leaves. Serve with plantain chips.