Chicken and Mango Salad

 This is a great summer meal and that comes about very easy. The previous roasted chicken was big enough to have left overs and makes this dish ideal.

1 cup quinoa

2 cups water

1/4 cup Extra virgin olive oil

1 lemon, zested and juiced

2 T rice vinegar

1/2 t sugar

Salt to taste

1 firm ripe mango, diced

1/2 red onion, dice

3 cups diced, roasted, boneless chicken

2 T California raisins

1/2 cup unsweetened shredded coconut

1 red bell pepper, seeded and diced

In a medium sauce pan, bring water to a boil. Add quinoa, reduce heat to medium low, cover and cook for 12- 15 minutes. Take off heat, uncover and allow to cool.

In a large bowl whisk together rice vinegar, sugar, lime zest,  juice, salt and olive oil.

Add diced mango, red onion, chicken, raisins, coconut, peppers and blend well.

Adjust seasonings and vinegar to taste.

Can be served at room temperature or refrigerate 

Roasted chicken, type best!

Salt enhances flavor, and is the main ingredient to add flavor than any other ingredient.

 Salt also affects texture and helps modify other flavors. My new “love chef”is Samin who says, add it in the right amount, at the right time, in the right form, and your food will be delicious.

So, in this recipe just pour it on.

1 four pound chicken

Salt, salt, salt

1 cup buttermilk **

Or 1/4 cup lemon juice to two cups oat  milk ( my daughter’s fancy)

Samin says, you can also use yogurt.

My chicken was an Aldi Best Buy $ 4.42

Publix had Oat milk, buy one get one free $3.99

As a TriniRican, I also seasoned with sofrito and spices.

Day before.

Wash chicken pat dry  and salt generously, pour it on like as for cooking pasta,!

Seasoned with other spices Of choice: sofrito. adobo, gran masala and black pepper

Pour buttermilk into a zip lock bag and add chicken

Make sure air is out, then seal, refrigerate overnight.

Good time to practice your massage techniques, massage a couple of times.

Take the bag from the refrigerator an hour before you plan to cook it

Preheat oven to 425 degrees 

Take chicken out of bag 

and place on a rack in sheet pan. Tie legs together and place in heated oven.

After 20 minutes turn heat to 400 degreees and change position of sheet pan.

This will take as much as one hour 15 minutes until juices run clear

I used foil on breast to avoid a burnt bird

Remove from oven and let rest 10 to 15 minutes