Mango Chicken Salad

2013-06-04 14.38.53

2 boneless, skinless chicken breasts
1 mango
1 Granny Smith apple
1/2 c chopped cilantro (or, you know, anything except for that. Man, do I hate cilantro!)
1/2 c mayonnaise
dash cumin
dash salt

Put the chicken in salted water and cook over low heat, just barely keeping it at a simmer, for an hour or two. Once it’s cooked all the way through, turn off the heat and let it come to room temperature in the water. Poaching is the secret for getting the chicken really tender, which I like in a chicken salad. Chop up the chicken, mango, and apple and mix together. Add the cilantro, mayo, and spices and mix. Great for a packed lunch or picnic!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s