This zesty chicken salad is inspired by tropical flavors, and is wonderful on its own, in a sandwich, or on a bed of lettuce. Make it for your Fourth of July cookout and wow your guests!
Ingredients
2 cups cooked diced chicken (I like using rotisserie chicken or roasted chicken breast)
1 jalapeno OR habanero OR scotch bonnet pepper, deseeded and diced
1/4 cup thinly sliced celery
2 Tbs finely sliced scallions or green onions (including some of the green)
1/2 cup pecan pieces
1 cup diced mango (reserve the juice from the fresh mango)
1/2 cup mayonnaise
1/4 cup plain yogurt, drained
1 Tbs lemon or lime juice (fresh-squeezed)
1 Tbs mango juice (from when you peeled & diced the fresh mango, OR you can purchase mango juice from a Latin or Indian or other specialty market)
Dash or two of chili powder
Combine all ingredients, cover and chill several hours or overnight. That's it!
Zestfully yours,
Gloria
PS: If you love mango and enjoy spicy foods, you'll flip over Pickapeppa Mango Sauces from Jamaica -- just like the old Ruth's Mango Sauces, and all-natural, too!
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