Rip-rawing salads we love: Mango chicken salad
Get your shopping list ready for some rip-rawing crowd-pleasing raw food this summer.
The great thing about salads is once you’ve found a good one, you can eat as much of it as you like! Summer is the ideal time to get raw veggies into your kids and with holidays happening, there’s more time to experiment and try something different. Salads are great for getting your kids to help – just chopping and mixing a dressing, and mostly no cooking.
The first salad in our Rip-rawing Salads series is a meal in itself. It’s robust, sweet and crunchy. It’s also paleo (if you opt for coconut aminos in the dressing) and gluten free. You can get coconut aminos from health food shops or an upmarket fruit and veg shop that sells paleo goods.
While mangoes are in season and reasonably priced, we are eating a lot of this salad. However, you can replace the mangoes with oranges which are equally good in this recipe.
Mango chicken salad
Serves 4-6 adults
1 BBQ chicken, cold and picked
1 red capsicum, finely sliced
3-4 green onions, chopped
1-2 mangoes, diced
1 avocado, diced
1 cup of grated carrot
1 packet coleslaw salad (no dressing)
1 bunch coriander, chopped
sesame seeds to taste, dry fried or toasted
1/4 cup slivered almonds, dry fried or toasted
1/4 cup mayonnaise
1/4 cup avocado oil or light olive oil
2 teaspoons sesame oil
1/4 cup rice vinegar
2 tablespoons coconut aminos or soy sauce
1 clove garlic, crushed
1-2 teaspoons raw honey
1/2 teaspoon ground ginger
Toast the sesame seeds and slivered almonds until lightly browned, keeping an eye on them. Let cool.
Combine dressing ingredients in a jar and shake to combine.
Combine all salad ingredients on a large platter except sesame seeds, almonds and coriander. If you are making this salad ahead of time, you may want to delay adding the avocado until immediately before serving.
Stir in the dressing and top with coriander, seeds and almonds. It looks great but mixing these in will maximise flavour. Give it a good toss just before serving.
If you don’t like the strong flavour of a supermarket BBQ chicken, you can poach some thigh fillets, or for a budget option, roast some chicken drumsticks.
Replace the mango with oranges.
Use soy sauce if you can’t get coconut aminos.
Try adding a little chopped pickled ginger to give it a real Asian flavour.
Instead of a pre-packaged coleslaw, replace with about a cup of chopped cabbage and more grated carrot.
You can find the original recipe here.