Chicken Salad with Mango | Serve on a bed of fresh lettuce with toasted baguette or crackers.
INGREDIENTS
4 large boneless, skinless chicken breasts
2 mangoes – peeled, seeded and chopped in to small pieces
1 cup pecans
1½ cups mayonnaise (regular or light)
½ cup curly parsley, finely chopped
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
salt and black pepper to taste
PREPARATION
- Preheat oven to 350 degrees.
- In a small bowl, toss pecans with olive oil and a pinch of salt.
- Spread pecans evenly on a baking sheet and roast for 12 minutes. Remove from oven and allow to cool.
- Meanwhile, poach the chicken breasts in boiling stock or water for 10 to 12 minutes, or until done. Remove from liquid and allow to cool.
- Carefully peel and remove pit from two mangoes; chop mangoes into small pieces.
- Chop the cooled chicken into bite-sized pieces and add to a large mixing bowl.
- Add the mangoes, cooled pecans and chopped parsley. Add mayonnaise, a pinch of salt and black pepper and Worcestershire sauce. Using a large spoon or spatula, fold all ingredients together until well blended.
SERVING SUGGESTION
Serve on a bed of fresh lettuce with toasted baguette or crackers.
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