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Island Chicken Salad
By Chef Maria Cummins
Course
salad
Cuisine
caribbean
Servings
8
Ingredients
- 8 cups romaine lettuce, chopped or torn
- 2 ripe mangoes, peeled, pitted and sliced
- 4 small cucumbers or 1 large one, sliced
- 2 cups of cherry tomatoes, cut in halves (about 3 each pp)
- 1/2 cup red onion, thinly sliced
- 1 pound leftover chicken, skin removed, shredded
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- pinch of pepper
Instructions
- Combine lettuce, mango, cucumber, onion, and chicken in a serving bowl. Reserve.
- Whisk together olive oil, lemon juice, orange juice, brown sugar, salt, pepper, and drizzle over the salad. Toss to combine.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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