Mango Chicken Salad

Hello spacefans! (Can I say that?)

I haven’t actually disappeared–despite all appearances. Our beautiful daughter Aubrianna was born June 17th at 9:39am, so I’ve been a bit busy–and been doing less cooking, naturally.
However, now I’m back in the swing of things, and the result is this:

Mango Chicken Salad:

Mango Chicken Salad

Isn’t it beautiful? This salad is fairly simple to make. Toss mixed greens (we used spring lettuces and spinach fresh from the garden) with diced grilled chicken breast. Top with Mango Salsa (my own blend):

  • One ripe mango, diced
  • One small jalapeno, diced
  • Half a cucumber, diced
  • Half a green bell pepper, diced
  • One Roma tomato, diced
  • 1 tsp lemon juice
  • Salt and pepper to taste

Toss all of the salsa ingredients in a bowl to mix well. Set aside until ready to top the salad.

We used a cilantro lime vinaigrette. I snagged and adapted the recipe from Coastal Living 2002:

  • 1/4 cup fresh lime juice (about one large lime, fresh-squeezed)
  • 2 tbsp sugar
  • 3 tbsp rice wine vinegar (I actually used sushi vinegar)
  • 2 tbsp olive oil
  • 4 tsp finely chopped cilantro
  • 2 garlic cloves, minced
  • 2 green onions, diced green and white parts
  • 1/4 tsp salt
  • 1/4 tsp coarse ground pepper

Whisk all of these ingredients together until well blended, then toss your salad in this delicious vinaigrette! Great for lunch. You can also use tuna instead of chicken.