Mango Chicken Salad

Credit: Kwun-Keat Chan

Mango Chicken Salad is refreshing, deliciously tangy and easy to make

Try this refreshingly tangy salad to kick off al fresco dining season

Summer is finally—and emphatically—here! I’m loving every minute of the gorgeous sunshine.

With the heat wave engulfing my little apartment, though, no way was I going to turn on the stove to make dinner. What we needed was a quick and refreshing salad. So I turned to one of my favourite recipes from good ol’ Martha Stewart.

Mango Chicken Salad

This mango chicken salad is very easy to make. I bought a small rotisserie chicken from PriceSmart and started shredding away. The only difficulty was trying to fend off my very determined cat at the same time (Her Highness did get some in the end, of course).

I didn’t have mango chutney on hand, so I substituted this great orange, fig and cranberry sauce that I already had from Kin’s Farm Market. I used two mangoes instead of one because, well, who doesn’t love mangoes? And I also doubled the cayenne pepper for extra kick.

The result? Easy, breezy and delicious. The sweetness from the mango, the crisp citrus notes from the lime juice, and the heat from the cayenne all combine for a zesty flavour fest. Even my husband, who usually frowns just hearing the word “salad,” was chowing it down with gusto. I might add some pine nuts next time, though, just to add some crunchy texture.

We ended up packing the salad and bringing it to Deer Lake Park to enjoy along with the fresh air and beautiful lake view. Tis the season for al fresco dining!