Mango salad with chicken fillet
6 servings
35 minutes
Mango salad with chicken fillet is a vibrant dish of Cuban cuisine that embodies a balance of sweetness and spiciness. Mango adds freshness and juiciness, while tender chicken fillet makes the salad nutritious. Crunchy cucumbers, pear, and green peas add textural variety, while walnuts provide a light nutty note. Grated cheese enriches the flavor, and pickled onions add spiciness. The dressing of olive oil and rice vinegar highlights exotic nuances, while fresh herbs complete the composition. This salad is a great addition to a summer table, an ideal choice for a light dinner or picnic. It is easy to prepare, surprises with an unusual combination of ingredients, and brings gastronomic pleasure.
1
Boil the chicken fillet and cut it into pieces.
- Chicken fillet: 0.5 piece
2
Peel the mango, remove the pit, and cut it into large pieces.
- Mango: 0.5 piece
3
Add chopped cucumbers, pear, peas, crushed walnuts, onion (finely chopped and previously marinated in vinegar with a pinch of sugar).
- Cucumbers: 2 pieces
- Pears: 1 piece
- Canned green peas: 0.5 jar
- Walnuts: 2 tablespoons
- Onion: 0.5 head
4
Add grated cheese on a large grater.
- Hard cheese: 100 g
5
Place pieces of chicken fillet on the prepared salad and dress with olive oil mixed with rice vinegar.
- Chicken fillet: 0.5 piece
- Olive oil: 1.5 tablespoon
- Rice vinegar: 1 teaspoon
6
Sprinkle with greens (I used dill, parsley, and basil).
- Green: to taste