In this post, I told you all about my beautiful balcony and how much I’m going to miss it when I leave Greece in just one weeks’ time. Another thing that I’m going to miss truly and deeply are the wonderful souvlaki restaurants, which is where you find Greece’s national fast food. A thick piece of pitta bread stuffed with shaved-off slivers of pork or chicken, salad and tsatziki sauce, a side of crispy ‘patatas’ and maybe a Greek salad and a beer constitutes mine and Mr. Scrummy’s regular order at these restaurants; and, with that, we are in food heaven.
And, incidentally, it’s a curious thing but we place our order and the food appears on our table just about instantaneously. If we decide to order take-out, it’s ‘magically’ at our door ten minutes later. Go to any Greek bank or government office and there’s a good chance you’ll be waiting in line and tearing your hair out there all morning long (believe me, at the moment, I know), but sitting on your ubiquitous Greek taverna wooden chair at your table with the paper-map-of-Greece table cloth on it you are served, at this lightning speed, with the most delicious of freshly-cooked simple national food. And all for a very reasonable few euros.
Oh yes, we will definitely miss this. Especially Mr. Scrummy.
Another thing about these restaurants is that you can decide what you’ll order before you get there, because you pretty much know what will be on the menu. Just like you would go to a fish and chip takeaway in the UK or a burger restaurant and know that you’ll order, well, fish and chips or a burger, of course.
So … I was really surprised to see something pretty similar to this mango chicken salad on the menu at a local ‘souvlaki’ shop that we ate at recently. In a mall, no less. I ordered the salad ‘for a change’ and enjoyed it so much that I decided to try to re-create it at home. Just for you! (well, and for my tummy, of course)
It’s very simple (would I present to you anything else?) Just add tinned red kidney beans and corn, chopped avocado and a little blue cheese to your favourite salad leaves, stir through a couple of spoonfuls of mango chutney and top with some cooked shredded chicken. I used leftover roast chicken from this recipe for maple, orange & spinach chicken but you could use any leftover cooked chicken that you happen to have. Rotisserie-style chicken would be absolutely perfect. You could even add a little spice by replacing the mango chutney with sweet chili sauce, which I think is what the restaurant used. You could say it would then become a ‘Mexican’ salad, although I say this cautiously as … me and Mexican food? Well, let’s just say we’re not particularly well acquainted … yet!
In my humble opinion, the blue cheese in this salad really makes it shine like the stars, but Mr. Scrummy probably would have left it out. Given a choice. Which he didn’t have, poor thing. If you feel the same as he does about blue cheese, however, i.e. less than thrilled, you could easily substitute another sharp salty cheese. Even a little feta would probably work. Or of course it wouldn’t be the end of the world (athough somewhat of a shame) to totally leave out the cheese. It’s your call.
I love it when a restaurant visit inspires a new recipe. What about you? Do you ever try to recreate something you’ve eaten in a restaurant, or ordered from a takeaway? And what do you usually order from your favourite takeaway restaurant?
Have a wonderful weekend!
Mango chicken salad with avocado, kidney beans & blue cheese
Ingredients (UK/Australia? Click below for grams/ml)
- 5 ounces salad leaves I used a pre-washed mixed bag
- 2-3 tablespoons cooked sweetcorn canned or fresh
- 2-3 tablespoons cooked red kidney beans canned
- 1/2 an avocado chopped
- 2 tablespoons blue cheese
- 1 1/2 tablespoons dessert spoons mango chutney
- leftover cooked chicken shredded (however much you have or want to add)
- toasted pitta bread or other bread & Greek yoghurt to serve (optional)
Instructions
- In a large bowl, add the corn, beans, avocado, cheese and mango chutney to the salad leaves and toss really well.
- Warm the leftover chicken through if you like (I did this by blitzing in the microwave for a couple of minutes), then either top the salad with the chicken in the bowl, or arrange it on a nice big plate and place the chicken on the top.
- Serve immediately with toasted pitta bread and big dollops of Greek yoghurt (if you like). Enjoy!
Notes
Nutrition
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Julia Stearns @ Healthirony says
I love these awesomeness mango chicken salad with avocado, kidney beans & blue cheese! This looks so great, especially with that blue cheese.
Helen says
Glad you enjoyed it Julia – thank you!
Jill Roberts says
Amazing mango chicken salad with avocado, kidney beans & blue cheese recipe. Avocado rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium. That’s why i prefer recipes with avocado. Thx for sharing, Helen!
Helen says
Thanks Jill!
Tashiana says
I have a total weakness for anything involving avocado. The pics you’ve taken for this recipe are perfect! Its barely 8am and I have cravings for avocado and chicken. Totally gonna have to try this for lunch! Yum.The maple orange spinach chicken is out of this world though! How did you even have left overs?! :O
Helen says
Ha! Good question about the leftovers, Tashiana! Thanks so much for the lovely encouraging comment. It’s a while since I’ve had this salad but now you’ve reminded me to make it again soon. I’m the same as you with avocados – love them. Thanks so much for paying me a visit and having a look around, too! 🙂
Fish Fingers for tea says
My kind of salad! Especially with blue cheese. Blue cheese, for me, makes everything taste just that little bit better.
Helen says
I totally agree. But I think a little goes a long way. 😉
Sarah & Arkadi says
loving all of these ingredients!
Helen says
Thanks, Sarah! 🙂
Cindy @ Pick Fresh Foods says
Helen, this salad looks divine! Beautiful colors and fresh avocado…yum! I love everything here, even the blue cheese 😀 Pinning!
Helen says
Thanks so much, Cindy … and thanks for pinning, too!
Annie @Maebells says
I have been in such a rut lately with my salads. I just can’t think of anything new and different to try, but this looks great! Pinning so I don’t forget! 🙂
Helen says
Hello, Annie, and thanks so much for passing by … and for pinning! So glad that I could give you some new ‘salad inspiration’!
shashi @ runninsrilankan says
Good golly – this is one salad I could eat over and over and over…LOVE everything in it!
Sometimes I have tried to recreate what desserts I eat – but usually its to healthyfy them.
Thanks for sharing this one, Helen!
Helen says
You’re welcome, Shashi … I have to admit this was one tasty (and easy) salad. That’s something else I like doing – taking a recipe from a restaurant and changing it a little. 😉
Trisha says
looks completely delicious!! good luck on moving to England!!! x
Helen says
Thanks so much for the good wishes, Trisha. They are so appreciated! 🙂
Shelley @ Two Healthy Kitchens says
Mango? Avocado??? BLUE CHEESE??!?!? I WANT THIS!!!! Blue cheese, for sure (sorry, Mr. Scrummy! 😀 )! What a fabulous combination of flavors – and you know I love how simple it is! Totally pinning! I so agree about taking inspiration from restaurant meals. Normally the challenge for me is to make them a bit healthier and easier to prepare while preserving the flavors that inspired me in the first place. So glad you were inspired to share this fabulous salad! 😀
Helen says
Thanks so much for the encouragement (again!), Shelley. You’re always so lovely! I like your way of thinking. Making a recipe as easy as I can while keeping it tasty is always one of my ‘cooking priorities’.
Erin | The Law Student's Wife says
Restaurant inspired dishes are some of my favorite too. And I’m TOTALLY craving souvlaki right now. Mail me a plate? 😉
Helen says
Actually, Erin, I think we’ve overdosed on souvlaki over the last couple of weeks. We’ve been so busy that it’s the easiest thing to grab. Still tasty, though. Wish I could mail you a plate!