Island-Spiced Chicken Salad with Mango and Scallions

This sweet and spicy salad is the perfect meal on a warm summer night. Serve in Boston lettuce leaf cups. This recipe makes plenty; put any leftovers on top of greens or in a tortilla for an easy lunch.

Reprinted from the book Fine Cooking Cook Fresh. Copyright © 2013 by Taunton Press. Published by Taunton Press.

Island-Spiced Chicken Salad with Mango and Scallions

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    Ingredients

    Kosher salt 2 Anaheim or poblano chiles, halved, cored, and seeded
    Freshly ground black pepper 6 scallions (both white and green parts), ends trimmed
    1/2 teaspoon ground allspice 3 tablespoons canola or peanut oil
    1/2 teaspoon ground cinnamon 2 mangos, pitted and cut into 1/2-inch dice
    1/4 teaspoon chipotle powder (heaping) 1 tablespoon fresh lime juice; more as needed
    2 pounds boneless, skinless chicken thighs, trimmed of fatty patches

    directions

    Total:
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    • 1

      For a gas grill, light the front burner to medium high and the back burner(s) to medium. For a charcoal grill, light a medium-high fire (400°F) with two-thirds of the coals banked to one side. Clean and oil the grill grates.

    • 2

      In a small bowl, mix 11/2 tsp. salt and 1 tsp. pepper with the allspice, cinnamon, and chipotle powder. Sprinkle the chicken all over with the spice rub. Sprinkle the chiles and scallions with 1 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

    • 3

      Set the chicken over the hot zone of the fire, and the chiles and scallions over the cooler zone. Grill until the chicken, peppers, and scallions have good grill marks, 3 to 4 minutes. Continue to grill the peppers and scallions until they brown and become just tender, about 3 minutes more. Grill the chicken, flipping as needed, until it is firm to the touch and cooked through (slice into a thicker piece of the chicken with a knife to check), 6 to 8 more minutes. Transfer the chicken and vegetables to a large cutting board to cool. Coarsely chop the chicken, peppers, and scallions.

    • 4

      In a large serving bowl, toss the mango with the chicken, peppers, and scallions. Add the lime juice and the remaining 2 Tbs. oil and toss well. Season with more lime juice, salt, and pepper if needed. Serve immediately. 

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