Boos Kiwi And Mango Salad Recipes

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CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING



Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories     dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

  • Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
  • Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
  • Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
  • In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
  • When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

MANGO, PINEAPPLE, & KIWI SALAD



Mango, Pineapple, & Kiwi Salad image

I sampled this recipe at a local deli and was lucky enough to get the recipe. Never in a million years would I have made this recipe had I not sampled it first -- I was surprised at the ingredient list, but the combination of flavors is delicious!!! The recipe states that "This salad is full of refreshing flavors and can also be used as a relish for meats." I hope that you enjoy it.

Provided by The_Desperate_House

Categories     Mango

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 ripe mangoes, peeled and cut into 1/2-inch pieces
2 kiwi fruits, peeled and sliced 1/4-inch thick, cut in half
1 fresh pineapple, peeled, cored, and cut into 3/4-inch pieces
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons freshly grated lime peel
1 teaspoon finely chopped fresh garlic
1 teaspoon chopped seeded red chili pepper

Steps:

  • Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
  • Add remaining ingredients. Stir to coat.
  • Let stand 10 minutes.
  • Serve at room temperature or refrigerate until serving time.

Nutrition Facts : Calories 158.3, Fat 0.7, SaturatedFat 0.1, Sodium 3.6, Carbohydrate 40.4, Fiber 4.6, Sugar 32.3, Protein 2

BOO'S KIWI AND MANGO SALAD



Boo's Kiwi and Mango Salad image

My husband and I invented this salad with the ingredients that we had at hand. And to our surprise, it turned out great!

Provided by Orangette

Categories     Fruit Salads

Time 20m

Yield 4

Number Of Ingredients 6

2 kiwis, peeled and chopped
2 small mangos - peeled, seeded, and diced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
½ cup sweet corn
¼ cup French dressing

Steps:

  • Stir together the kiwi, mango, red bell pepper, green bell pepper, and sweet corn in a bowl. Pour the dressing over the salad and stir to coat; serve immediately.

Nutrition Facts : Calories 191.2 calories, Carbohydrate 29 g, Fat 8.5 g, Fiber 4.4 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 205.5 mg, Sugar 20.3 g

MANGO, JICAMA AND KIWI SALAD



Mango, Jicama and Kiwi Salad image

Make and share this Mango, Jicama and Kiwi Salad recipe from Food.com.

Provided by Camden Cook

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 mangoes (ripened, peeled and finely chopped)
1 kiwi (peeled and finely chopped)
1 green onion (thinly sliced)
1/4 cup red pepper (finely chopped)
1 teaspoon ginger (grated)
1 tablespoon lime juice
1 tablespoon cilantro (finely chopped)
1 tablespoon brown sugar
1 medium jicama (peeled and finely chopped)

Steps:

  • Combine ginger, lime juice and brown sugar. Pour over the remaining ingredients and toss to coat. Cover and chill for up to 4 hours.

Nutrition Facts : Calories 193.6, Fat 0.9, SaturatedFat 0.2, Sodium 11, Carbohydrate 47.1, Fiber 11.7, Sugar 31.4, Protein 3

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