Mango & Chicken Pasta Salad

This is a recipe partnership with Mr KP Mangoes

The weather is warming up, soon we will be well and truly into salad season.  Jazz up your summer salads with a fresh and colourful addition of mango.  There is no limit on how you can use Mango, stirred through yoghurt and ice cream, mango sorbet, muffins, smoothies, top fish with mango salsa, dipping sauce, curry and even in savoury salads mango can be a delightful addition.   The possibilities are endless.

Mr KP Mangoes are naturally sweet and juicy, with an exceptional mango flavour and aroma loved by kids and adults alike, making them the perfect healthy treat.  Mr KP Mangoes are versatile for a range of cooking purposes, and as I mentioned above great for sweet and savoury recipes! These delicious quality, Australian-grown early-season Kensington Pride mangoes, are in season now and available in selected Coles supermarkets! Some stores also stock convenient, family-sized 4-packs – perfect for whipping up this recipe plus some left over for an indulgent but healthy treat.  Mr KP Mangoes reach their high-quality best before most other Australian mango brands and varieties. Look for the blue label with the little yellow mango man in store.

Don’t forget to pop over to Mr KP Mangoes’ website, facebook, or instagram for more mango recipes, hints and tips, competitions, kids activities, and more.

In this Mango & Chicken Pasta Salad recipe, I have used cooked pasta, shredded chicken breast (you could use a BBQ chook from the deli or poached chicken, a mango and variety of fresh raw vegetables.

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Chicken & Mango Pasta Salad

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• Author: Katrina Springer
• Prep Time: 20 mins
• Total Time: 20 mins

Ingredients

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• 2 cups cooked spiral pasta
• 2 fresh Mr KP Mangoes, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1/4 red cabbage, finely chopped
• 1/2 lebanese cucumber, diced
• 2 spring onions, sliced
• 1 cup frozen corn, thawed
• 1 BBQ chicken, shredded
• Handful fresh parsley

Dressing

• 1 cup extra virgin olive oil
• 1/2 cup apple cider or red wine vinegar
• 1 lime, juiced
• 1/4 teaspoon caster sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. In a jar mix olive oil, vinegar, lime juice, sugar, salt, and pepper, place lid on jar and shake to combine.
2. In a large bowl, combine pasta, mangoes, tomatoes, onion, spring onion, cabbage, cucmber, corn, chicken and parsley, toss to combine.
3. Once ready to serve pour over dressing.

We eat many of our salads ‘naked’ without dressing. I recommend not pouring all the dressing onto the salad instead, only add as much as you usually like to dress your salads.  And to remember to pour the dressing just prior to serving.

I have added chicken to this salad to make a nice weekend lunch, however you can leave out the chicken to serve this tropical fresh salad as a side for your next BBQ!

What is your favourite summer salad?

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