A Mango A Day originally published on Food and Fond Memories on June 24, 2011 by sandyaxelrod Leave a Comment (Edit)
A Mango A Day
Gorgeous Haden Mangoes from Hatcher Mango Hill
Tropical Mango Chicken Salad
Tropical Mango Chicken Salad
My dwindling pile of gorgeous Haden mangoes from Hatcher Mango Hill is like sunshine in a bowl. I am drawn to it each day as I plan dinner. It seems like an addiction because I MUST have a mango a every day. I’ve made delicious mango smoothies, mango salsas, mango and bacon pizza with caramelized shallots and garlic, and various salads featuring chicken; shrimp; lobster; and tuna. I really love getting creative with my dinner salads. Its already so hot already in South Florida that Steve and I enjoy having a salad for dinner two or three nights a week so I try to make them different and interesting. The first of the salads that I created was with sauteed salt and pepper chicken tenders that I cut into bite sized pieces after cooking them in a little olive oil. While the chicken cooled down I cut up one head of romaine heart and a nice sized wedge of red cabbage and put them in a deep wooden salad bowl. To that I added cucumber, poblano chili, avocado, tomatillos, red onion, cilantro, Kosher salt, cracked pepper and mango. I prepared a Sherry Vinaigrette by whisking together a generous tablespoon of Dijon mustard, two or three tablespoons of aged Sherry vinegar, a pinch of Kosher salt and a pinch of freshly ground black pepper. To this I whisked in about three or four tablespoons extra virgin olive oil until emulsified and slightly creamy. After adding the cooled cooked chicken to the salad bowl I poured the dressing over everything and tossed gently to coat all the tasty morsels and crushed up some tortilla chips to give the salad a little crunchiness. It was so good it will definitely be added to my dinner salad repertoire.
