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Ingredients:
For the dressing:
1 cup - salsa sauce from Fontera
2 tbsp - finely chopped coriander
1 tbsp - lemon juice
Salt to taste
1 - chilli minced For the salad:
1 cup - firm sour esweet mango diced fine
1 cup - Avacado diced medium
1 cup - chopped smoked or cooked chicken diced
1 - onion diced fine
1 cup - celery sliced fine
To serve :
1 - large head Iceberg lettuce
For the dressing:
1 cup - salsa sauce from Fontera
2 tbsp - finely chopped coriander
1 tbsp - lemon juice
Salt to taste
1 - chilli minced For the salad:
1 cup - firm sour esweet mango diced fine
1 cup - Avacado diced medium
1 cup - chopped smoked or cooked chicken diced
1 - onion diced fine
1 cup - celery sliced fine
To serve :
1 - large head Iceberg lettuce
Spicy Mango And Smoked Chicken Salad
Method
- For the dressing:
- Mix well and reserve. For the salad: 15 - 20 mins before you are ready to eat, fill a large bowl with water and ice, place lettuce in it and put in the refrigerator to chill.
- In a large bowl combine mango, avocado, chicken, onion and celery and toss well.
- Add dressing, mix well and allow to stand so flavours combine.
- When ready to eat, remove lettuce from fridge, separate out leaves and serve on a platter along side chilled salad.
- Serving Suggestions: Serve with Nacho chips from Fontera as dip or with Tacos as a taco stuffing.
- Dice mango, avocado and chicken into bigger chunks.
- Finely chop onions and celery.
- Combine everything and allow to stand for 20 mins.
- Then skewer chunks of mango, avocado and chicken on sate sticks, arranging on a platter as you go, pour leftover juices and bits from the bowl over skewers and refrigerate until ready to serve.
- Rushina is Food Consultant, Godrej Nature`s Basket.
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