Grilled Chicken Salad with Mango Salsa
Summer is in full swing – and it’s a HOT one this year. Most of the country is experiencing record breaking temperatures already! (My thoughts go out to all those families who have lost power during this heat wave. I cannot imagine what that must be like – I hope everyone stays safe until the power can be restored). To beat the heat, we’ve been doing everything we can to avoid using the oven to cook dinner. This means a lot of salads made up of some of the freshly picked lettuce, spinach, and kale from our weekly CSA share.
To learn more about this Grilled Chicken Salad with Mango Salsa, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!
beantownbaker — August 12th, 2013 @ 7:40 pm
So glad you guys enjoyed it!
Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.
beantownbaker — September 2nd, 2014 @ 7:24 pm
So glad you liked this recipe. I’m making it again myself this week.
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