This amazing and unique recipe submitted by Kitty Hodinka was the winner of our 2022 Salad Recipe Contest. This recipe is so delicious and perfect for the warmer months of the year due to its refreshing and tropical flavors. Kitty was so creative with this recipe and the Oil & Vinegar team really loved the flavors of the dish!
3 - 4 Servings
15 minutes
Island Mango Chicken Salad
Ingredients
2
Chicken Breasts (Boneless)
1-2
Jalape\u00f1os (Finely chopped)
2 stalks
Celery (Cut on bias)
1\/2
Red Sweet Pepper (Finely chopped)
1 large
Mango (Cubed)
3
Scallions (Chopped)
1\/4 cup
Cilantro (Chopped)
1\/2 cup
Walnuts (Toasted)
1\/3 cup
Coconut (Toasted)
1\/3 cup
Mayonnaise
3 tbsp
Mango Pulp Vinegar
2-3 tbsp
Walnut Oil
Pita Bread
Lettuce
Preparation
- Cut chicken breasts through the middle to make thinner and pound with mallet or bottom of a pan. Salt and pepper the chicken on both sides.
- Heat a cast iron skillet over medium high heat. When hot, put 2 tablespoons of walnut oil in pan. Cook until slightly browned and thoroughly cooked, 5-7 minutes depending on thickness of chicken. Continue and cook all chicken and put on a plate to cool.
- In a large bowl mix the chop jalapeños, celery, red pepper, mango, cilantro and scallions. When cool, cube chicken and add to bowl.
- Toast the coconut and walnuts.
- Mix mayonnaise and Mango Pulp Vinegar and pour over chicken and vegetables. Chill in the refrigerator until cold.
- Serve with pitas lined with lettuce and garnish with coconut and walnuts. Squeeze fresh lime on top. Want to add even more heat? Drizzle Jalapeño Grapeseed Oil over the top as a finishing touch!
- This can also be served with toasted pita chips as a salsa.
