Before I get to the recipe, I want to apologize to all my followers for the lack of posts the past several months. Mid-February was hectic with finishing packing up my apartment and then moving in with my son and his family. I finally unpacked the last of the boxes last week and feel at home once again. I’ve been collecting new recipes the past three months and will get them posted this coming week. But lets start with one of my favorite foods – chicken salad.
I eat a lot of chicken salads this time of year and I try to vary the flavors to make them more interesting. I alternate between vinaigrette and mayonnaise based salads. I’ve also changed them by doing a honey mustard vinaigrette, a creamy cole slaw dressing as well as an avocado one.
Several days ago while at my local market, I found some very ripe mangos and wondered how they might taste in my chicken salad. So I peeled and cut them up in my food processor, added the vinaigrette ingredients and tried mixing a small amount into a little chicken salad mix. Delicious!
If you haven’t tried mango, think of a peach on steroids. But be sure they are ripe or their sweetness doesn’t come through. Right now the yellow variety is in season so look for one that is completely yellow and getting soft to the touch. When ripe, the skin will pull right off once started with a knife.
Start either with the chicken or the mango dressing, either way works.
For the mango vinaigrette, in the bowl of a food processor or blender add:
2 peeled and sliced mango (not the seed of course)
1/4 cup olive or avocado oil
2 tablespoons mustard (whatever kind your family prefers)
2 tablespoons date syrup
1/4 cup rice vinegar (if using a different vinegar, probably use less since the rice is very mild)
1/2 teaspoon salt
1/4 teaspoon pepper
Blend until no lumps of mango remain. Makes about 1 1/2 cups of vinaigrette. That’s enough to make about five cups of chicken salad. I used a rotisserie chicken that was missing it’s wings and one thigh and leg.
About 4 cups chicken
3-4 stalks celery
1/2 cup pumpkin seeds (or another nut if you can have them)
1/2 cup shredded carrot
1/2 cup cooked peas
I like to grind the chicken, celery, pumpkin seeds and carrots in the food processor which makes a smoother salad. It’s a trick a friend who worked for a caterer taught me. Easy then to stuff it into a hollowed out tomato. It also makes a creamier sandwich.
Makes approximately 6 cups of salad.