Here's a good dish to add to the Christmas buffet table alongside the glazed ham and a variety of mixed salads. It's easy to prepare and the combination of flavours and textures is delicious.
You can prepare it well ahead, and keep it covered in the refrigerator. Add the sliced mangoes just before serving and toss well to combine. Also good as an entree or summer lunch dish.
Remove all the chicken flesh from the bones, separating the dark meat (thighs and legs) from the white breast meat.
Cut the dark meat into julienne strips using a sharp knife. Cut the white meat into thicker strips. Remove any excess skin (leave some on) and fat. Place chicken meat in a bowl.
Wash and dry the carrots, celery and chives. Cut the carrots and celery into julienne strips of equal length. Snip the chives to same length as the carrots and celery.
There should be about 6 - 7 tablespoons of vegetables for the chicken: they are used to contrast with the chicken in texture and colour. Moisten with a little olive oil and a few drops of vinegar. Season with white pepper.
Remove cheeks from the mangoes and cut the flesh into thin slices. Toss through the salad.
Best served at room temperature.