Asian Chicken And Mango Salad Recipes

THAI MANGO CHICKEN SALAD

Thai Mango Chicken Salad image

This Thai version of mango chicken salad will thrill your taste buds and leave you craving more! The recipe is quite flexible, too.

Provided by Darlene Schmidt

Categories Entree Dinner Lunch Salad

Time 42m

Yield 3

Number Of Ingredients 20

Ingredients

1 to 2 chicken breasts (boneless, or 1 to 3 cups cooked chicken)
1 to 2 mangoes (ripe, cut into cubes)
1 pepper (small red, diced)
1/2 to 1 cucumber (medium, diced)
2 cups bean sprouts (or pea sprouts)
1/4 cup dry shredded unsweetened coconut
1/4 to 1/3 cup peanuts (or cashews)
3 to 4 spring onions (sliced, OR 3 tablespoon finely chopped purple onion)
1/4 cup basil (fresh)
Optional: 1 to 2 cups cubed watermelon (or star fruit)
For the Dressing:
1/4 cup lime juice (fresh-squeezed)
3 tablespoon fish sauce
1 tablespoon soy sauce
2 to 3 tablespoon sugar (brown, to taste)
1 to 2 teaspoon Thai chili sauce
For the Marinade: (skip for cooked chicken)
4 tablespoon Thai oyster sauce (or regular oyster sauce)
3 to 4 garlic cloves (minced)
2 tablespoon sugar (brown)

Steps:

Preheat your oven to 350 F, or warm up your grill.
Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
Add a little water to the bottom of the pan to keep from drying out.
Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
When chicken is cool enough, slice into bite-size pieces.
Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
Serve right in the salad bowl or portion out into individual bowls.

Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g

CHICKEN, AVOCADO AND MANGO SALAD

Chicken, Avocado and Mango Salad image

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

Provided by GREENLIME

Categories Salad

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

Steps:

In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g