RECIPE: Chicken Salad with Mango

Chicken salad with mango. Electronic image by Ron Flaviano for Metro Monthly and Homeplate.


4 large boneless, skinless chicken breasts

2 mangoes – peeled, seeded and chopped in to small pieces

1 cup pecans

1 1/2 cups mayonnaise (regular or light)

1/2 cup curly parsley, finely chopped

1 Teaspoon Worcestershire sauce

1 Tablespoon olive oil

salt and black pepper to taste

Preheat oven to 350 degrees.


In a small bowl, toss pecans with olive oil and a pinch of salt.  Spread pecans evenly on a baking sheet and roast for 12 minutes. Remove from oven and allow to cool. Meanwhile, poach the chicken breasts in boiling stock or water for 10 to 12 minutes, or until done. Remove from liquid and allow to cool. Carefully peel and remove pit from two mangoes; chop mangoes into small pieces. Chop the cooled chicken into bite-sized pieces and add to a large mixing bowl. Add the mangoes, cooled pecans and chopped parsley. Add mayonnaise, a pinch of salt and black pepper and Worcestershire sauce. Using a large spoon or spatula, fold all ingredients together until well blended.


Serve on a bed of fresh lettuce with toasted baguette or crackers. 

ABOUT MITCH LYNCH – New Jersey native Mitch Lynch comes to the “Homeplate” with impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries.  Mitch and his wife, Patricia Tinkler, own Friends Roastery in downtown Salem, where he is chief baker and coffee roaster. He is also a certified fitness and diet coach.

© 2012 The Metro Monthly, AddMoxie and Homeplate Media, LLC. All rights reserved.

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