Mango Chicken Salad
Mango might not be seasonal where you live, but they do have a spring season and a fall season, depending on where they come from. You probably see more of them if you live in the southwest or western part of the US. I’ve been seeing them everywhere lately and had to grab a few.
I found a simple recipe that married a winter squash (butternut) that is still easily found this early in spring, and mango. Odd, but intriguing. I added about 5 more ingredients and it took off. Easy, delicious, and full of nutritional goodness, this was great eaten right off of a plate, but would also make a great paleo taco or lettuce wrap filling.
Mango Chicken Salad
You will need:
- about 8 oz roasted or grilled chicken
- 1 lb of butternut squash, chopped in cubes
- 2 tsp to a tbsp of a good oil (I used this)
- 1 ripe mango
- 1 ripe avocado
- 3 slices well cooked bacon
- green onion
- fresh chopped cilantro
- 2 tbsp pico de gallo
I had about 2 servings of roasted chicken leftover from a previous meal that I used for this. You could chop and skillet fry some or grill and chop for the same effect. Mine was a little spicy, which added a nice touch to the dish.
Roast the butternut squash, tossed with olive oil in the oven at 350 for about 20-30 minutes, flipping halfway through. I added some Real Salt
and garlic powder for flavor.
Slice a mango, and add it to a bowl with the chicken. (I had to learn how to slice a mango, here is a good tutorial). Crumble 2 or 3 slices of bacon into the mix. Add squash, cilantro, green onion and diced avocado. Mix well, sprinkle with Real Salt
and pepper, and top with a tbsp of pico de gallo, or salsa. Next time, I’d like to add some Go Raw Spicy Seed Mix
to this for a little crunch- or maybe a few coconut chips
to add to the tropical sweetness the mango lends.
Any way you decide to make or top this, just make sure you do. I have a feeling this will become a staple around here this summer, as it was super fresh, light, but filling.