Chicken mango slaw is a great and easy-to-make summer meal. Made with sweetheart cabbage, sweet mango and white peaches and topped with tender chicken, it is a perfectly healthy paleo dish to serve for lunch or dinner.
I don’t know about you, but I love how versatile a coleslaw or any salad can be. Try switching one ingredient every time you make coleslaw and you’ll see what I’m talking about. You are going to love it.
Now, you all know there is nothing new about coleslaw, but there is something intriguing about this fruity and colourful slaw. Forget the heavy mayonnaise dressing. In fact, say hello to a simple and light dressing, only using vinegar, olive oil and salt. More, combine it with juicy fruits, just like mango and peaches. Lovely!
In addition to this, it’s been weeks now, that I am buying a lot of mangoes and avocados. Somehow, I tried to combine them with different foods and use them in different ways. In this recipe, I only used mango and some white peaches. I thought they would pair great with cabbage. And, they did, indeed. Wink. What a delicious summerish slaw.
Mango and peach
You can use either white or yellow peaches or even nectarines. I picked white peaches because they smell amazing. Even though my brother says that only yellow peaches are real peaches, I personally prefer a white one. White peaches are sweeter, have a rich floral aroma and are softer as well.
Mango is another delicious, juicy sweet fruit. In fact, due to over 20 vitamins and minerals that it contains, it’s a super fruit. Usually, people like to eat it, but they are not sure how to cut it. I am sure, you are familiar with the awkward flat pit. Right?
The long flat pit runs from stem to nose and you want to cut around it. Therefore, start (stem side) cutting down the flatter side of the fruit. If you accidentally hit the pit, simply move your knife a couple of millimetres further from the pit and cut it again. Do the same on the other side. You got this! Give it a try and start enjoying mangoes already today. Wink.
Sweetheart cabbage
Cabbage is a lovely vegetable. Most often coleslaw is made with white or red cabbage. However, I used the pointed cabbage. Pointed cabbage is also known under names such as sweetheart or hispi cabbage. You can easily recognise it from its cone shape and its delicate light green leaves. It has a slightly sweetish flavour, and it can be eaten cooked or raw.
Just like normal cabbage, also sweetheart cabbage is rich in vitamins C, K and B6 and low in fat and calories. That makes it a perfect ingredient for a healthy diet.
Check also these slaw recipes, to try on your next BBQ or family gathering: crunchy carrot apple slaw, a classic coleslaw or this raw pumpkin coleslaw. They all pair great with sandwiches, too.
Ingredients for 2-3 portions of chicken mango slaw:
- 400 g chicken (boneless)
- 6-7 leaves of pointed/sweetheart cabbage
- 3 white or yellow peaches
- 1 ripe mango
- pinch of salt
- apple vinegar
- 1 lime
- olive oil
- 3 stems of fresh coriander (chopped)
To start, prepare the mango peach slaw salad. Wash and drain the cabbage leaves. Afterwards, cut them into thin strips and put them in a salad bowl. Drizzle it with some olive oil, lime juice and vinegar, add a pinch of salt and toss.
Wash and halve the peaches. Then, slice them into 2-3 mm thin slices and afterwards, cut the slices into strips. Peel and cut the mango into strips, as well. Wash, drain and chop the coriander. Add them all to the cabbage and toss to combine.
Further on, in a non-sticking frying pan, drizzle some olive oil. Once hot, add the chicken and brown it on all sides. Once the chicken is cooked through and with a caramelized colour, you are ready to serve. Add it to the slaw and toss.
Finally, divide the chicken mango slaw between the plates. Serve it with a slice of bread or some cheese. It makes a great summer meal.
Enjoy.
