Shopping list
450g cooked chicken, in strips
2 tablespoons mayonnaise
1 tablespoon organic yogurt
1 tablespoon caster sugar
1 mango, diced
1 tablespoon spring onion rings
sea salt and black pepper, to taste
2 tablespoons fresh basil leaves, chopped
some lettuce leaves, to serve
Another delicious spring salad with which we end the month is a mango chicken salad. We eat the salad on a fresh roll, but it also tastes delicious in a wrap or on toasted bread. The mini monsters (not the vegetarians, they skip the salad) think it tastes better on a croissant and that is also possible!
How to make the mango chicken salad sandwiches
Small side note beforehand: in the original recipe, the dressing is made from 230g mayonnaise and 2 tablespoons sugar. We have adjusted the dressing to 30g mayonnaise (2 tablespoons), 15g yogurt (1 tablespoon) and 5g sugar (1 teaspoon). To our Dutch taste, the original dressing is too much of a good thing. ;)
Place the chicken strips into a big bowl.
Peel and cut the mango into cubes.
Wash the vegetables and herbs.
Cut fine onion rings.
Add the mango and onion to the chicken strips.
Stir yogurt and sugar into the mayonnaise.
Fold it into the chicken salad.
Let the flavours blend and the salad cool in the fridge.
Place lettuce on the rolls, spoon on mango-chicken salad and sprinkle basil on top.
Happy Spring!