Mango Chicken Salad

IMG_7285These days chicken is not my most favorite protein to consume.  I typically find it dry and chewy.  This is funny because I happily ate plenty of chicken growing up and chicken salad was one of my favorite sandwiches to get at a deli.  Our tastes definitely change over time!

But during this Whole30 month I’m trying to expand my horizons just a bit and keep a variety of foods rotating through our diet.  For easy weekend cooking I bought a rotisserie chicken.  Saturday night we had a basic salad topped with the dark meat and Sunday I made a chicken salad with the white meat.  I figured since the white meat tends to be drier it would do better mixed in a chicken salad.  I’m pleased to say this did not disappoint.  It’s busy – full of flavors, textures, and colors.

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True to myself I did not measure anything but instead started with the chopped chicken adding in as much of each ingredient as I desired.  It’s pretty hard to mess us something like this.  If you’d like it to be heavy on the chicken only add a bit of each ingredient.  I went heavy on the everything!  We enjoyed this on a bed of greens with avocado and our garden blush tomatoes.  I also added a bit of balsamic vinaigrette to the greens.

Mango Chicken Salad

  • chopped chicken – I used the white meat from a rotisserie chicken
  • mayonaise – homemade
  • spicy mustard
  • mango, chopped small
  • celery, sliced into thin pieces
  • chives, chopped
  • red cabbage. chopped
  • dried bing cherries. chopped
  • pecans, chopped
  • s&p
  1. In a bowl mix the chicken, celery, chives, red cabbage, dried cherries, and pecans.
  2. Add a tablespoon of mustard and enough mayonnaise to coat everything.  Season with s&p.
  3. Lastly stir in the mango.  Eat immediately or refrigerate.

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