Chicken & Mango Salad

SOUND BITE

My love of mangos was solidified when, while vaca tioning in Costa Rica, a ripe mango fell from a tree and hit me square on t he head. It was the tastiest, sweetest, most perfect mango I’d ever eaten. In Isaac Newton-like fashion, this fruitful event sparked a “Eureka!” recipe moment that led to the creation of this mango-licious chicken salad.

Tips for Grating Gingerroot

Fresh gingerroot is one of my all-time favorite cooking ingredients—and it works wonders in salad dressings, adding that irreplaceable zippy, peppery, warm kick.

But grating fresh gingerroot? Ugh. If you’ve ever wrestled with stringy, fibrous gingerroot stuck on a fine zester, you know the struggle is real.

Enter my favorite ginger hack: Freezing it!

I buy a big chunk of gingerroot, peel it, cut it into 2-inch chunks, put them in a baggie and into the freezer they go.

Grating gingerroot from frozen is a game-changer—it really is.

When frozen, it grates light and fluffy like snow, so it won’t turn into a stringy mess and clog up your zester.

An important tip though: Since frozen gingerroot really does grate like fluff, make sure you pack it into you’re your measuring spoon like you would brown sugar. Otherwise, you might end up using less than the recipe calls for.

Speaking of zesters, if you don’t already own a razor-sharp zester, I highly recommend getting one. It’s not just for gingerroot—this essential kitchen tool grates hard Parmesan and makes super-fine lemon and lime zest.

And since I use plenty of fresh lemon and lime zest in my dressings, I couldn’t live without my zester.

That’s my GRATER tip... for GREATER results!