Chicken Vol Au Vent with Tomato Mango Relish A1
Elevate your dinner table with the irresistible charm of Chicken Vol Au Vent with Tomato Mango Relish A1. This stunning dish combines flaky, buttery Vol Au Vent shells with a luscious, creamy chicken filling, creating a decadent base for the vibrant, flavor-packed relish. The tomato mango relish, made with juicy cherry tomatoes, sweet ripe mango, zesty lime juice, and a touch of honey, adds a refreshing burst of color and tangy-sweet contrast to the rich chicken. With its seamless blend of textures and harmonious balance of savory and fruity notes, this recipe is perfect for impressing guests at gatherings or enjoying as a satisfying dinner. Best of all, it's easy to make, with every step crafted for home cooks who love a gourmet touch. Whether served as an elegant appetizer or a main course, this dish is a showstopper!
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Recipe Information
Ingredients
- 6 pieces Vol Au Vent shells (store-bought or homemade)
- 2 cups Cooked chicken breast, shredded
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 cup Cherry tomatoes, halved
- 1 cup Ripe mango, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Honey
Instructions
Preheat the oven to 375°F (190°C) if baking Vol Au Vent shells from scratch. Bake according to the package or recipe instructions. Set the shells aside to cool.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
Gradually whisk in the chicken stock, stirring continuously to avoid lumps. Simmer until the sauce thickens, about 3-4 minutes.
Stir in the heavy cream, salt, and black pepper, then add the shredded chicken. Mix well and heat until the chicken is warmed through. Remove from heat.
In a skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and sauté for 3-4 minutes until they soften slightly.
Transfer the sautéed tomatoes to a mixing bowl. Add the diced mango, red onion, cilantro, lime juice, and honey. Mix gently to combine. Taste and adjust seasoning if necessary.
To assemble, spoon the creamy chicken mixture into the Vol Au Vent shells, filling each to the top.
Top each filled shell with a spoonful of tomato-mango relish.
Serve immediately as an appetizer or main course. Enjoy!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 42.3 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
