Chicken and Mango Salad


Recipe courtesy of Jennifer John, New Orleans, LA

Serves 6

  • 4 pounds boneless, skinless chicken thighs, cubed
  • 2 ripe mangos, diced
  • 3 tablespoons chopped cilantro
  • 1 tablespoon chili powder
  • 2 tablespoon mayonaise
  • 2 tablespoon olive oil
  • salt and pepper


 Chicken and Mango Salad



Preheat oven to 350˚F.
Scatter chicklen on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss to coat. Bake until chicken is opaque and cooked through, about 15 minutes.

Cool and finely chop. Add all ingredients to a mixing bowl and toss to coat.
Season with salt and pepper.

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