Chicken Salad, Mango Style

By MARY ELLEN RAE

Feb. 28, 2001 12 AM PT

SPECIAL TO THE TIMES

Mangoes, one of the best fruits in the market right now, are rich in vitamins A and C and will add a deliciously sweet component to any salad or dessert. Here they add a bright note to chicken salad sandwiches.

You can’t necessarily judge a mango’s ripeness by its color. Look for one that has smooth, unblemished skin and feels soft under gentle pressure. Give this fruit a try by slicing straight down on either side of the pit. Use a spoon to scoop out the orange flesh, dice and serve.

Pick up a roasted chicken from the store for easy assembly, or, if you cook the chicken ahead, four breasts or one chicken will yield about 4 cups.

Chicken and Citrus Salad Sandwiches

Active Work and Total Preparation Time: 30 minutes

Use the whole jalapeno if you like things hot. If you plan to make this salad ahead, add the red onion just before serving.

Juice of 2 limes

Juice of 1 orange

1/2 cup chopped cilantro

1/2 jalapeno, diced fine

1/4 cup minced red onion

1 cup mayonnaise

3 ripe mangoes, peeled, seeded and diced small

4 cups cubed cooked chicken

Salt, pepper

1 loaf French bread

2 to 4 leaves green leaf lettuce

Heat the broiler.

Place the lime and orange juices in a serving bowl. Add the cilantro, jalapeno, onion and mayonnaise and combine. Add the mangoes and the chicken and stir gently. Season with salt and pepper.

To serve, halve the bread lengthwise and remove some of the soft center. Toast beneath the broiler until lightly browned, 1 minute. Line the bread with the lettuce leaves, then top with the chicken salad. Place the top half of bread on the bottom, cut the bread into six sandwiches and serve.

6 servings. Each serving: 572 calories; 653 mg sodium; 85 mg cholesterol; 14 grams fat; 77 grams carbohydrates; 38 grams protein; 4.49 grams fiber.

Chicken and Citrus Salad Sandwiches

Chilled Citrus Slices

GAME PLAN

30 minutes ahead: Wash lettuce and cilantro. Cut chicken in small pieces. Slice oranges and chill.

20 minutes ahead: Peel and dice mango. Chop cilantro. Dice red onion.

15 minutes ahead: Combine the lime, orange juice, cilantro, jalapeno, red onion and mayonnaise.

10 minutes ahead: Add chicken and mango.

5 minutes ahead: Toast bread, line with lettuce, fill with chicken salad.

SHOPPING LIST

Cooked chicken

1 bunch cilantro