Cantina Laredos Chicken Mango Salad Recipes

CANTINA LAREDO'S CHICKEN MANGO SALAD

Steps:

• Place the field greens in a big salad bowl.
• Cut up chicken breasts and add to greens.
• Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
• Mix honey, vinegar and salt until combined and pour over salad.

CURRIED CHICKEN & MANGO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
• Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
• To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Steps:

• Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
• Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
• Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
• Spread mango salsa and blue cheese on top.
• Drizzle lime dressing over salad and toss before serving.

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

Steps:

• Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
• Cut avocado in half and remove the seed.
• With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
• Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
• With two forks, mash the avocados to make a chunky paste.
• Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
• Serve with chips and enjoy!

MANGO CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
• In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

CHICKEN MANGO SALAD

Steps:

• Preheat oven to 350ºF degrees.
• Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
• In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper.
• Add chicken and mango; toss.
• Serve on spinach, sprinkled with toasted coconut.

SPICY MANGO SALAD

Steps:

• Vinaigrette, combine lime zest, lime juice and shallot in small bowl. Gradually whisk in olive oil to make an emulsion. Season with a bit of salt.
• Combine cabbage, jicama, jalapeno, onion, mangoes and cilantro in a bowl. Add about half the vinaigrette and toss well, gradually adjusting seasoning and amount of vinaigrette without causing sauce to pool. Serve immediately.

MANGO CHICKEN SALAD

Steps:

• Combine arugula, mango and red pepper. Whisk together olive oil, vinegar and salt. Set aside.
• In a shallow, wide bowl or ziplock bag, combine honey and mustard. Add chicken and toss evenly to coat.
• Grill chicken over medium heat until golden brown, 8 - 10 minutes, turning once halfway through. Transfer to a plate and let sit for 5 minutes.
• Slice chicken into strips. Divide salad onto 2 plates. Top with chicken. Add dressing and almonds. Toss to coat.

ROAST CHICKEN AND MANGO SALAD WITH YOGURT

Steps:

• Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
• Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.