Tex-Mex Chicken-Mango Salad
School’s out, the kids have already switched to holiday mode, and with the weather shifting to muggy tornado season, there’s ample reason not to want to spend a whole lot of time in the kitchen. There are plenty of one-dish meals you can make for this time of year, but Tex-Mex Chicken-Mango Salad is a great option for mixing up plenty of excellent Southwestern flavours on one plate. There are a couple of ingredients to make ahead on this one – but they take so little time that you can easily fit them in between lounging on the deck, getting up to fetch some iced tea, and folding the laundry. And this protein-packed recipe lets you maximize a little bit of chicken over several servings. It also keeps well overnight in the fridge, if you wanted to serve the leftovers tomorrow.
- Four chicken legs and thighs, back attached
- One medium avocado
- One mango
- Half an English cucumber
- 5-6 small cocktail tomatoes, yellow or red
- 4 cups cooked and diced boiled redskin potatoes
- 1 small can of corn niblets
- 1 14-oz can white kidney beans
- 1 tbsp chili powder
- 4 tbsp lime juice
- Salt and pepper to taste
- Sometime early in the day, preset your oven for 350 degrees.
- Put the chicken pieces in an oven-safe baking dish with a bit of olive oil, and season with Club House Tex-Mex seasoning. (It’s GF, and it’s a great shortcut). If you don’t have this one-jar seasoning handy, season with seasoning salt, black pepper, red pepper flakes, paprika, cumin and oregano.
- Put the chicken in the oven to bake for about an hour, then remove and let it cool.
- In the meantime, boil up a pot of redskin potatoes, diced into bite-sized pieces. Drain and allow to cool.
- Later on, you’ll be ready to assemble the Tex-Mex Chicken-Mango Salad.
- Put the potatoes, corn, and white beans into a large bowl.
- Dice half the cucumber into bite-size pieces, and add them to the bowl.
- Peel and slice the mango into 1 cm chunks, and add to the bowl.
- Halve the avocado, remove the stone and with a knife, score the avocado into squares. If the avocado is firm, you can simply squeeze the squares into the bowl – otherwise, scoop them out with a large spoon.
- Section the tomatoes into six equal pieces each, then add them to the bowl.
- Debone the chicken, remove the skin, and cut the meat into 1 cm chunks. Add the meat to the bowl
- Add the chili powder, liberally.
- Douse with lime juice, then stir thoroughly but carefully, so as not to mash the avocado into oblivion.
- Taste, and stir in salt and pepper as needed.
Serve as is, with some tortilla chips, in a wrap, or all by itself. You can add a piquant dressing – anything from balsamic to Catalina to a bit of flavored hot sauce – if you like.
This recipe will easily and completely fill four people. Enjoy the flavours of the Southwest.