Wednesday, January 7, 2015
Everyday Paleo's Mango Chipotle Chicken Salad
Sarah Fragoso from Everyday Paleo was one of the first paleo cooks whose recipes I trusted when I first started dabbling with the lifestyle 3 years ago. It's been a long while since I made one of her dishes, though, so I thought I'd revisit her site and dishes.
I've been on a chicken salad kick lately, and this ranks right up there with my favorite curry-based take on the dish. It incorporates sweet and spicy, savory bacon and juicy mango... a totally harmonious mixture of so many different flavors and textures!
The chipotle mayo is really what makes this one, but unlike so many chicken salads you really don't need a ton to add moisture and flavor. I really liked the idea of using almonds as a garnish for a little crunch, so I'd definitely suggest it.
Everyday Paleo's Mango Chicken Salad
adapted from Everyday Paleo
5 nitrite-free bacon slices, diced
1 jalapeño, seeded and diced
1 small red bell pepper, diced
3 cups cooked chicken, chopped
salt & pepper
1 cup peeled and diced mango
1/2 cup homemade mayo
chili powder and paprika, to taste
chopped romaine lettuce leaves
sliced or slivered almonds, to garnish
Cook bacon in a medium skillet until almost crisp. Add peppers and continue to cook until bacon is crisp and peppers are slightly soft.
Stir in chicken and cook for 1-2 minutes. Add in mango and cook for another 2 minutes. Stir. Season with a little salt and pepper and remove from heat.
While salad is heating, stir a little chili powder and paprika into mayo. Since they're both potent spices, start with just a pinch of each.
To serve, place lettuce on a plate and top with a scoop of chicken mixture. Drizzle with seasoned mayo and scatter almonds on top.