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Island-Spiced Chicken Salad with Mango and Scallions

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Serves 6

  • by Tony Rosenfeld from Big Buy Cooking

This sweet and spicy salad is the perfect meal on a warm summer night. Serve in Boston lettuce leaf cups. This recipe makes plenty; put any leftovers on top of greens or in a tortilla for an easy lunch.

  • Kosher salt and freshly ground black pepper
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • Heaping 1/4 tsp. chipotle powder
  • 2 lbs. boneless, skinless chicken thighs (about 8), trimmed of fatty patches
  • 2 Anaheim or poblano chiles, halved, cored, and seeded
  • 6 scallions (both white and green parts), ends trimmed
  • 3 Tbs. canola or peanut oil
  • 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
  • 1 Tbs. fresh lime juice, more to taste

For a gas grill, light the front burner to medium-high and the back burner(s) to medium. For a charcoal grill, light a medium-high fire (400°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates.

In a small bowl, mix 1-1/2 tsp. salt and 1 tsp. pepper with the allspice, cinnamon, and chipotle powder. Sprinkle the chicken all over with the spice rub. Sprinkle the chiles and scallions with 1 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

Set the chicken over the hot zone of the fire, and the chiles and scallions over the cooler zone. Grill until the chicken, peppers, and scallions have good grill marks, 3 to 4 minutes. Continue to grill the peppers and scallions until they brown and become just tender, about 3 minutes more. Grill the chicken, flipping as needed, until it is firm to the touch and cooked through (slice into a thicker piece of the chicken with a knife to check), 6 to 8 more minutes. Transfer the chicken and vegetables to a large cutting board to cool. Coarsely chop the chicken, peppers, and scallions.

In a large serving bowl, toss the mango with the chicken, peppers, and scallions. Add the lime juice and the remaining 2 Tbs. oil and toss well. Season with more lime juice, salt, and pepper if needed. Serve immediately.

Serving Suggestions

Finish the meal with even more island flavor by serving Grilled Fruit Skewers with Island Spices & Dark Rum for dessert.

Photo: Maren Caruso

We loved this dish, but next time I would not bother to grill scallions.....rather grill red onion which holds up better. Refreshing summer dish!

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