This is going to be the 1st of many recipe collaborations with blogger Jennifer Pineiro of Fabyoufit.net. Follow her on Instagram!
She created this amazing Mango Chicken Salad served with oven baked plantain chips. It’s naturally gluten-free, healthy, fresh and seasonal.
I tasted it and yes, it is as good as it looks! For fun, save your mango shell and serve in there. Saves on plates and plus…it’s so purdy!
Here’s the recipe.
Mango Chicken Salad by Fabyoufit!
Rotisserie or grilled chicken
1 Ripe Mango
2 tbsp Vegan mayo
¼ cup Greek yogurt
½ tbsp Lemon juice
1 tsp Fresh dill
Handful Fresh cilantro
Fresh ground pepper
2 medium plantains
Cut and cube chicken, set aside.
In a large bowl, mix mayonnaise, Greek yogurt, lemon juice.
Set in refrigerator while your plantain chips are baking.
For plantain chips:
Set oven to 425
Boil the 2 plantains skin on on around 10 -15 minutes until the banana is al dente. It cannot be too soft. Carefully peel the skin off of the banana and slice into 1/4 inch thick slices. Once sliced, place into a "tostonera " ( available at Target) or use 2 plates to smash into flat chip looking pieces.
Grease cookie sheet with coconut oil, place chips on cookie sheet and bake for 20 minutes until the edges are brown and crispy.
Remove the salad from the refrigerator and get ready to dip those amazing plantain chips into the salad. To save on calories, eat with a romaine lettuce leaf. Just as delicious.