These 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.
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
- In a bowl mix the chicken, celery, chives, red cabbage, dried cherries, and pecans.
- Add a tablespoon of mustard and enough mayonnaise to coat everything. Season with s&p.
- Lastly stir in the mango. Eat immediately or refrigerate.