Adventures of the Heart
Mary Zalmanek
Salads: Mango Chicken Salad

My amazing niece Caley Coulson made several salads for her graduation picnic, including this one.  

Champagne mangos are my new favorite fruit.  They are golden yellow on the outside and inside.  The flesh is soft, sweet and juicy. Smaller in size, less fibrous, and more flavorful than traditional mangos, they are available May through August.  If you can’t get champagne mangos, a sweet juicy fruit like grapes or peaches can suffice.  I recently made it it red grapes with excellent results. 

This is a great use for rotisserie chicken from the grocery store. You can also use cooked chicken breasts. 

Serves 6

For the salad:

3 fresh champagne mangos, peeled and cubed (if unavailable, use grapes or peaches)
3 cups rotisserie chicken, skinned, boned and cubed
1 head romaine lettuce, torn in bite-sized pieces
1 medium cucumber, seeded and chopped
1/4 cup red onion, finely chopped
1/4 cup fresh mint, thinly sliced

For the vinaigrette:

1/4 cup extra-virgin olive oil
2 tbsp rice vinegar
2 tbsp agave nectar
Salt and ground white pepper to taste