Fans will tell you that there is nothing like the chicken at Pollo Campero, whether it be grilled or fried. The secret is in the marinade and it all started with an ancient Guatemalan recipe. Stephenie Schillaci Olguin shows food radio talk show host Cleverley Stone how to make a light and healthy chicken mango salad with a vinaigrette dressing that has some surprising ingredients!

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Chicken Mango Salad (yields one salad)
Pollo Campero

You will need:

• Large bowl to toss ingredients
• A plate
• Tongs
• Knife

Steps:

Start with 2-3 cups of your favorite lettuce or lettuce mix. You can use iceberg, romaine or really anything you like.
2 Tablespoons of ripe, red tomato diced
2 Tablespoons of fresh cucumber diced
2 Tablespoons of fresh mango, skin removed and diced
Gently toss the lettuce, tomato, cucumber and fresh mango in a large bowl with your favorite dressing.
Remove from bowl and place on a plate.
Top with 2-3 grilled or fried boneless chicken strips.
Top with approximately 2 Tablespoons of crumbled Manchego cheese and a handful of tortilla strips.
Now serve! It’s a wonderfully light salad and great for guests or a family meal.

Tomato Cilantro Lime Vinaigrette Dressing

• 1/2 cup ketchup
• 1/4 tsp agave nectar
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tbsp white pepper
• 1 fl oz lime juice
• 1/2 cup cilantro
• 1/2 cup honey mustard
• 3.5 fl oz white vinegar
• 1/2 cup olive oil

Add all ingredients to blender except oil. Blend for 2 mins
Add oil while blending.