Mangos are the most consumed fruit in the world -- and for good reason! One taste of this ambrosial fruit, with its vibrant color and sweet tropical flavor, and you'll understand why it's won the global popularity contest.
Mangos from Mexico are available in our markets from February until mid-September, so try them in this unusual chicken salad.
2 cups chicken broth (one 14-ounce can)
Water, as necessary
1 carrot, sliced
¼ cup sliced onion
2 sprigs fresh parsley
1 bay leaf
16 ounces boneless, skinless chicken breast halves
Mango Chutney Dressing
3 tablespoons low-fat plain yogurt
2 tablespoons mayonnaise
2 tablespoons mango chutney
1 tablespoon fresh lemon or lime juice
1 teaspoon lemon or lime zest
¼ teaspoon freshly ground pepper, or to taste
To complete the recipe
½ fully-ripened mango, cut into ½-inch cubes
½ cup halved seedless green or red grapes (about 3 ounces)
2 green onions, chopped
8 leaves romaine lettuce
Garnish: wedges of mango, sliced strawberries, and toasted sliced almonds
Pour the chicken broth into a medium sauté pan; add enough water so that the liquid is about 1 ½ inches deep (when it is added, the chicken should be covered by about ½ inch water). Add the carrot, onion, parsley, and bay leaf. Bring the liquid a boil over high heat. Add the chicken; reduce the heat to medium. Cover and cook for 8 to 10 minutes, or until the chicken is just cooked through.
With a slotted spoon, remove the chicken from the sauté pan. Cut it into 1-inch squares and place on a plate to cool. (Discard the carrot, onion, parsley, bay leaf, and poaching liquid.)