I’ve been making versions of this salad for years, and I’ve finally written down the measurements so you can enjoy it too! It’s adapted from Nigella Lawson’s Forever Summer cookbook, (lots of good recipes in there) and over time, I’ve added a few extras because that’s the way it tends to go with long term recipes! This recipe is best made in the summer because it’s simple and needs quality ingredients to taste good – there’s no heavy dressing to cover up a lackluster mango. If you can’t locate mangos that are dripping with sweet juices, I’d suggest using another fruit (pineapple & peaches are good substitutes).
Let’s talk about how to make this Grilled Chicken Mango Salad!
For the cucumber, peel 4-5 strips lengthwise and cut off both ends. Next, cut the cucumber into quarters lengthwise. Then, place the quarters flat side down, and cut crosswise to make thinly sliced triangles. Thinly slice the green onions, and add them with the cucumbers into a big salad bowl. This recipe uses an entire bunch of cilantro, it’s almost like another salad green. Try to find cilantro at the farmer’s market, or directly from the garden because it’s so much better than any cilantro I’ve ever bought in the store. If store bought is all that’s available, try to buy organic as it has 2x the flavor of conventional. To cut up a mango, I start by peeling it (be sure to use a sharp peeler like zyliss). Next, cut off a small portion on the side, (see above right hand photo) this creates a base to stand your mango up on. Stand the mango up on the flat side you created, and cut the thick ‘cheeks’ from each side of the pit, (see above left hand photo). Trim any mango that remains from the pit, always cutting away from yourself. Cut the mango pieces into strips lengthwise, and then cut the strips crosswise to make cubes, (see above right hand photo). I know this isn’t the normal way to cut up mangos, but I’ve cut up quite a few and I like this method the best. Just remember it only works with a good peeler, if your peeler is dull it won’t cut through the mango skin very well and you’ll probably be mad at me for suggesting you try this method! 🙂 We’ve been lucky to have a steady supply of good Champagne mangos (the ones with a yellow skin also called Ataulfo mangos) throughout the spring and summer here, and I’ve been going a bit mango crazy! Can you believe that I’ve been drinking my Mango Madness Smoothie several times a week for the last couple of months? It’s seems there’s no getting tired of it! If you’re looking for more ways to use up mangos, try my Thai Broccoli Salad – it’s addicting! 5 from 1 review 14 ounces mixed greens, washed (a spring mix from farmers market is good) 1 (3 ounce) bunch cilantro, roughly chopped 1 small bunch of green onions, thinly sliced (1/4 cup) 4 mangos, yielding 1 pound of cut mango cubes 1 red chili, seeded and minced 1 – 8 ounce cucumber
Dressing:
1/4 cup avocado oil 1/4 cup freshly squeezed lime juice 1/2–1 Teaspoon sea salt to taste While the chicken is grilling, begin preparing the rest of the salad. Peel the mangos with a sharp peeler and cut off 1 side. Stand the mango up on the flat side, and cut off both sides of mango ‘cheek’ from either side of the pit. Trim away any excess mango from the pit being sure to cut away from yourself. Cut the mango into strips, and then cut crosswise into cubes. You can refer to the pictures in the post for a better visual ‘how-to’. Place the mango in a big serving bowl with the mixed greens, chopped cilantro, sliced green onion, and minced chili. Cut 4-5 strips lengthwise on the cucumber and cut off both ends. Cut it into quarters lengthwise, and then thinly slice crosswise into triangles. Add the cucumber to the rest of the salad and toss gently to combine. When you’re ready to serve, add the dressing ingredients directly into the serving bowl (no need to combine first). Toss the salad together and serve with the chicken thighs alongside or cubed and tossed into the salad – whichever is your preference.
