Mango Chicken Salad

salad in ablue bowl with chicken and vegetables with a dressing

Learn how to make this delicious mango chicken salad. Lean chicken breast that is marinaded to perfection then air fried, chopped and tossed with a leafy green salad, steamed cho cho, okra, avocado (pear) and cherry tomatoes.

Course Lunch and Salads

Cuisine Caribbean

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Calories 787kcal

Author Charla

Ingredients

½ cup coconut milk
¼ cup olive oil
¼ cup lime juice (juice of one lime)
2 tablespoon soy(a) sauce
2 tablespoon maple syrup
1 cup mango (fresh or frozen)
2 small scallion sliced
3 garlic cloves
1 tablespoon ginger
6 sprigs of thyme stems removed
2 tablespoon chadon beni
2 tablespoon all purpose seasoning
1 scotch bonnet pepper skin only
1 teaspoon black pepper
1 teaspoon pink salt

For the salad

2 cups leafy mixed greens lettuce, rocket (arugula) etc...tightly packed
½ cho cho steamed
½ cup okra steamed
1 cup cherry tomatoes halved
1 small avocado (pear) chopped

For the dressing

3 tablespoon extra virgin olive oil
3 tablespoon lime juice
3 tablespoon apple cidar vinegar
1 tablespoon maple syrup
½ teaspoon chilli powder
black pepper and pink salt to taste

Instructions

Combine the coconut milk, olive oil, lime juice, soy(a) sauce, maple syrup, mango, scallion, garlic, ginger, thyme, chadon beni, all purpose seasoning, scotch bonnet, black pepper, pink salt to a blender.
Blitz on high speed into a smooth consistency.
Add the chicken breast to a zip lock or tie handle bag.
Pour the mango marinade into the bag then secure the bag.
Transfer the bag into the refrigerator and leave to marinate for several hours or preferably overnight.
Remove the chicken from the bag with the marinade (reserve it, don't throw it away).
Place the chicken breast in the air fryer basket.
Air fry the chicken at180C/356F for 20-25 minutes turning half way through, spoon some of the marinade on the chicken and continue to air fry.
Once the chicken is done chop into small pieces and apply some of the leftover marinate onto the chicken and return it to the air fryer for another 5 minutes.
After the given time, remove the chicken from the air fryer and leave to cool completely cool down.

To make the dressing

Make the dressing by mixing together the olive oil, lime juice, apple cidar vinegar, maple syrup, chilli powder and black pepper and pink salt to taste in a small bowl.
Arrange the leafy green salad, cho cho, avocado and cherry tomatoes along with the chopped chicken in a bowl.
Drizzle with the dressing.
Serve accordingly.

Notes

If you want the chicken to be hot and spicy then use either all of the scotch bonnet with the membrane included or part of it (the heat comes from the membrane).

If you cannot get hold of fresh mango then frozen (thawed out) will work for this recipe.

This is recipe link that you need for my All Purpose Seasoning recipe.

If you can't get hold of chadon beni then coriander works too.

You can add the cho cho to the salad in it's raw state this will offer a crunchy texture or you can steam it as per instructions for a soft texture.

Don't add the chicken to the salad while it is hot or it may wilt the greens.

Feel free to add more ingredients i.e okra, bell peppers, grated carrots etc..

If you don't plan to eat the salad straight away, keep the dressing in a separate bowl/pot and use it when you are ready to eat the salad.

Store any leftovers (undressed) in an airtight container in the refrigerator for up to 2 days.

Nutrition