Spicy Mango Chicken Salad

So you roasted the entire chicken like I told you to do, you have made several hot recipes, and yet somehow you are still left with a pound of chicken. Your chickened out, or so you think you are, so what now?

Turn the leftover chicken into a cold dish to diversify it little bit, and what better way to do that then to make it into a chicken salad. There are many ways of preparing Chicken salad, each one with its own flare, but mine of course has little Latin spin to it.  I originally got the idea after attempting to make spicy Peruvian green sauce with Greek yogurt to serve with my just cooked rotisserie chicken.   The idea was to make a liquefied texture by mixing all the ingredients into my barely living magic bullet, but instead it barely chopped anything and it was left in its original form. I mixed the yogurt concoction with leftover chicken that I shredded the next day, and to my amazement enjoyed a delectable chicken salad, to which I graciously share my most updated version of it with you.

Yield: 2-3 servings

Total time: 30 minutes

Equipment: Mixing bowl

Ingredients:

  • 1 pound of chicken (can be white, dark or a mix of both meats)
  • 1 cups of plain Greek yogurt
  • 1 diced mango (could also be a green mango)
  • ¼ cup of chopped walnuts
  • Juice of 2 limes
  • 2 finely chopped green jalapeno peppers (seeds removed unless you want it spicy)
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of kosher salt

Garnish:

  • ½ of a Hass Avocado
  • 1 tablespoons of coarsely chopped cilantro

Instructions:

  1. Shred the chicken with a fork into long stringy pieces
  2. Place all the ingredients, except the shredded chicken and walnuts, into the mixing bowl. Mix them well into the Greek yogurt and then once you have made the base, add the shredded chicken.
  3. Let the mixture refrigerate for about an hour for the optimal temperature (not required). Once ready to serve add the chopped walnuts into the mixture. For garnish sprinkle the leftover cilantro and slice the avocado into thin slices and add to the top.

Can be served as a salad, wrap, or sandwich or even as an appetizer spread served with crackers or a sliced baguette.