Chicken Salad with Mango and Apple

There are hundreds of types of smørrebrød (open-face sandwiches) and new varieties are constantly being composed. Here is one of the newer ones. Mango, of course, is not a native to Denmark but a chicken salad sandwich is really good with fresh mango and mango chutney. The dressing in this sandwich calls for mayonnaise and mango chutney. If you want to make the dressing a little less fating, egg white mayonnaise can be used.

 

 

 

 

 

 

 

 

 

 

 

Chicken Salad with Mango and Apple

Serves 6

1 large chicken or hen

8 sprigs parsley 

1 tsp. dried thyme

1 tbsp. mango chutney

1 small mango, diced  

1 stalk celery, finely chopped

1 red pepper, finely chopped

4 tbsp. mayonnaise

1 rod apple, cored and diced

1 tbsp. lemon juice

6-8 slices white bread, toasted

Garnish: wood sorrel* or another herb

When using a whole chicken, the breast can be cut out and used in another recipe. Left-over chicken can also be used in this recipe.  

To make the chicken, cook the chicken or hen for 1 hour in water with lemon, parsley and thyme. Remove chicken from pot and remove meat from chicken when cooled. Cut it in ½ inch pieces.

To make the salad, combine chicken, mango chutney, diced mango, (save some for garnish) celery, pepper, apple, mayonnaise, and lemon juice in a bowl. Chill.

To assemble the sandwich, place 3 tablespoons of the chicken mixture on toasted bread.  Garnish with a slice of mango and wood sorrel or another herb.    

Egg White Mayonnaise

Makes 2 cups

2 egg whites

1 tbsp. apple cider vinegar

1 tbsp. water

1 tsk. salt

1½ cup corn oil

To make the mayonnaise, combine egg whites, vinegar, water and salt. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Season with more salt. 

* Wood sorrel are tender, sour leaves with tart yellow (sometimes purple) flowers and taste excellent.

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