Filed Under: brunch, Chicken, Child, Dinner, Lunch, Pregnancy, Under 10 Mins

Tropical Chicken Salad

Pick up a rotisserie chicken from your supermarket's deli department for this easy main-course salad. If your kids don't like mango, substitute drained canned peaches.

February 19th, 2007

By Julia Aitken

"Mmm, I like mango, Mommy. This salad is yummy!" Morgan, four-year-old daughter of Trish S., Toronto.
Prep Time
10 minutes
  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (25 mL) white wine vinegar or lemon juice
  • 1 clove garlic, minced
  • 1 tsp (5 mL) each Dijon mustard and maple syrup
  • 1/4 tsp (1 mL) each salt and cinnamon
  • Pinch cayenne (optional)
  • 1 bag (8 oz/227 g) mixed salad greens, about 6 cups/1.5 L lightly packed
  • 2 cups  (500 mL) chopped cooked skinless, boneless chicken
  • 1 large mango, peeled, pitted and cut into 1/2-inch (1-cm) cubes
  • 1/4 cup (50 mL) chopped roasted cashews (optional)
  1. In a small bowl, whisk all dressing ingredients.

  2. In a large salad bowl, toss together greens, chicken and mango. Add dressing; toss gently. Sprinkle with cashews.

Nutrients Per Serving

per serving (without cashews): 292 calories, 17.6 g fat, 56 mg calcium, 218 mg sodium, 14.7 g carbohydrates, 2.2 g fibre, 20.1 g protein; excellent source of vitamin A, good source of vitamin C

Tropical Chicken Salad
Photos by Janet Bailey
Food Styling by Marilyn Dunphy
Prop Styling by Emily Vezér

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