Every year before Passover I think about new ways to eat the chicken from the chicken soup that I cook for my Seder. I make the soup several days ahead, strain the liquid and freeze it.
The cooked vegetables and boiled chicken do make a good, plain, old-fashioned meal for dinner, but we don't always want that. So, with the vegetables? Best bet has always been veggie burgers.
The chicken? Salad. Made all sorts of ways.
Here's one way. Fortunately ataulfo (honey/champagne) mangoes are in season and they are easy to peel and cut for salad; they’re also not stringy like some mango varieties. Bonus: I put aside some of the dill I use to season my chicken soup and it is a lovely seasoning for chicken and mangoes.
Chicken and Mango Salad with Dill
2-1/2 to 3 cups diced cooked chicken
1 small (I used ataulfo) ripe mango, peeled and diced
2-3 teaspoons chopped fresh dill
3-5 tablespoons white wine vinegar
2-3 tablespoons olive oil
salt and freshly ground black pepper to taste
Place the chicken and mango dice in a bowl. Sprinkle the dill on top. Mix 3 tablespoons white wine vinegar with 2 tablespoons olive oil and pour over the chicken and fruit. Toss. Season with salt and pepper. If you prefer a moister salad, add more olive oil and/or white wine vinegar to taste. Or fold in a bit of mayonnaise. Let rest for at least 15 minutes before serving.
Makes 2-4 servings