Sweet and Spicy Summer Salad

When we enter the warmer, summer months – people often tend to go for lighter options. Fresh, fragrant foods that reflect the warm and welcoming summer nights. So the fact that with our current weather forecast looking like a weekend on Oblivion, it can be tricky to know what to cook.

Nevertheless, this recipe gives you the four perfect flavour combinations that bring out the fully rounded and balanced notes in this fun and fruity summer salad.

This is great for a group of friends sitting down and catching up or you can cook this on a Monday night and have portions for the rest of the week (If you’re a good egg and manage to food prep for EVERY day of the week – I try.. but Fat Fridays always get me!)

N.b – You will need a hand blender or even better a food processor/blender. Also, Before shading me for using Mango from a tin, unless you’ve tried Mango in the Philippines, there is literally no substitution and rarely do you get enough out of just one fresh mango.

Ingredients;

Mango, Chilli, Coconut and Lime Chicken

8 chicken thighs

2 Tbsp of Red Wine Vinegar

1 tin of Mango Slices in Juice (440gr)

1 Red, de-seeded chilli pepper.

Handful of flat leaf parsley

Juice of a Lime

1 Tbsp Turmeric

Pinch of Salt and Pepper

1 Tbsp Brown Sugar

1 Tbsp Desiccated Coconut

Salad

2 Romaine Lettuce Heads

Handful of Radishes

Cucumber

Dressing

Tbsp Red Wine Vinegar

Tbsp Olive Oil

Tsp Wholegrain Mustard

Method

Combine the Mango, Coconut, Chilli Pepper, Lime Juice, Brown Sugar, Turmeric, Parsley, Salt and Pepper into the blender and combine until mixed together.

Score the chicken thighs lightly and place in a bowl. Add the marinade and leave to set for 2-4 hours.

Take out the thighs and place under a grill, allowing to cook for 5 minutes before flipping and repeating until cooked all the way through.

Place to rest on a board whilst you make the salad, tear up the romaine lettuce and place into a large bowl, mix with sliced radishes and cucumber.

In a bowl, mix together the olive oil, red wine vinegar and wholegrain mustard and mix well until emulsified.

Slice the chicken into strips and combine with the salad, give it a toss until all combined, then add the vinaigrette, give one final mix and serve!

Published by joeycooks

Hello! My name is Joey and I’m an amateur cook who loves to share, inspire and make amazing food through my adventures, friends and stories!

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