Ah, spring and summer. It’s the time of year when I want to eat salad for (almost) every meal. I hate being stuck in the kitchen over a hot stove, so this chicken, mango and jalapeno salad is a great solution. It’s filling, flavorful and incredibly delicious. Chicken, mango and jalapeno salad is also the perfect salad to make when you have leftover chicken. Dice it up, toss it together with fresh veggies and mango, and then drizzle on a sweet-and-spicy dressing. The sweet. The spicy. The delicious blend of fresh flavors. That’s what you get with this very colorful recipe. It’s like a party on your plate. If you like your dressing with more heat, then add more jalapeño, which I always seem to do! Otherwise, this recipe offers a nice balance of sweet and spicy with each bite. It’s the perfect complement to fresh veggies, mango and chicken.
250g pack cherry tomatoes, sliced or quartered
2 tbsp finely chopped jalapeños
Small handful coriander, roughly chopped
Juice of 1 lime, plus halves to serve
1 small red onion, finely chopped
1 tbsp extra-virgin olive oil
4 cooked chicken breasts, torn into bite-sized shreds
2 little gem lettuces, torn into bite-sized pieces
1 red pepper, deseeded and sliced
1 ripe mango, stoned, peeled and diced
Handful tortilla chips, broken up a little
Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning. Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.
Sprinkle the tortilla chips over the top and serve chicken, mango and jalapeno salad immediately with lime halves.