I enjoy our cool evening weather and have a hard time coming in from the garden to make dinner. So I usually bring a bowl of greens with me when I finally come in and throw together a salad. The inspiration for this salad was a great sale on mangoes and limes at our local grocery store last week. I bought lots of both. My husband compared the salad to pizza with pineapple: ” an odd combination, but it works”. My daughter said she was surprised at how good it was to have a piece of mango and onion in the same bite.
You can mix all of the salad ingredients and then toss them with the dressing, but then you either have to finish the salad or toss out soggy salad the next day. By keeping the ingredients separate, I can use them tomorrow to make chicken mango wraps and use the dressing as a tasty substitute for mayo. Which is a good thing, because I will probably drag myself in from the garden at the last minute and be greeted by 4 hungry faces. 🙂
- 8 cups lettuce and other greens
- 4 green onions, thinly sliced
- 1 cup carrots, julienned (optional)
- 2 stalks celery, thinly sliced (optional)
- 2 cups cooked chicken, diced
- 2 mangoes, cut into bite size pieces
- 1 cup plain yogurt
- juice and zest of one lime (tip for freezing lime juice and zest)
- 2 tablespoons oil (I used grape seed oil)
- 2 tablespoons honey
- 2 tablespoons fresh cilantro ( or 1 tablespoon dried
- In a 2 cup pyrex measuring cup (or small bowl) combine dressing ingredients. Use a whisk to thoroughly combine ingredients.
- In a large bowl, combine salad ingredients and toss. OR toss greens, onions, celery and carrots and keep chicken and mango separate.
- Then either mix all of the salad ingredients and toss them with the dressing OR build individual salads by placing greens in a bowl, topping with chicken and mangoes, and then drizzling dressing over the salad.