Chicken and Mango Salad with Romaine

This is the kind of salad I make when the oven is the last thing I want to turn on. The chicken is already cooked, so the work is mostly chopping, and the dressing comes together in a jar you can shake with the lid on. My favorite part is how the mango does the heavy lifting on sweetness. A ripe mango gives you that honeyed, almost floral flavor, and the vinegar and lemon juice keep it from tasting flat or heavy.

A quick word on mangoes, since they are often the tricky part. A mango is ready when it gives slightly at the stem end and smells fragrant, even through the skin. If yours is still firm, leave it on the counter for a day or two. Once cut, the pieces keep in the fridge for a couple of days, so you can prep them ahead and spare yourself a sticky cutting board on a busy evening.

Romaine is the right green here because its sturdy leaves act like little boats for the salad. Each leaf holds a generous spoonful, and you get that cool crunch with every bite. Keep the leaves whole and dry, and wrap them in a paper towel in a sealed bag so they stay crisp. The dressing also holds well: stir it again before using, since the mayonnaise can settle.

Leftovers are good, though the lettuce will soften. If you have extra chicken salad, spoon it into a covered container and eat it within a day or so, on fresh leaves or tucked into a pita pocket. I have also put it over a bed of shredded cabbage for lunch the next day, which keeps the texture lively.

For a fuller meal, I like to serve this with something warm and a little smoky to balance the cool, sweet salad. Smoky Charred Pineapple Salsa sits nicely alongside, and a plate of Sweet and Tangy Broccoli Slaw adds another crisp element without much effort. If you want something warm, Maple Cider Roasted Delicata Squash makes a lovely companion on the same table.