Chicken Cakes With Avocado Mango Sauce Recipes

CHICKEN CAKES WITH AVOCADO MANGO SAUCE

Steps:

• In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

CHICKEN NUGGETS WITH MANGO AND AVOCADO SALSA

Steps:

• Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
• Meanwhile, make the mango salsa. Mix the avocado, mango, cilantro, onion and chili together in a bowl and pour over the coconut aminos. Refrigerate until needed.
• Preheat the oven to 350°F.
• Put the flour and spices in a bowl and put the desiccated coconut on a plate.
• Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
• Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
• To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.

CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA

Steps:

• Mayonnaise:.
• Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
• Remove from the food processor, place in a bowl and cover the surface with cling wrap.
• Salsa:.
• Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
• Mix in a touch of olive oil and set aside.
• Chicken:.
• Preheat oven to 180 (350 fahrenheit).
• Cook the bacon in a large heavy based pan, until soft.
• Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
• If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
• Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
• If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
• Add a pinch of salt and pepper and process once again.
• The mixture should appear slightly oily and shiny when done.
• Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
• In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
• Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.

CHICKEN, AVOCADO AND MANGO SALAD

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.

CHICKEN, MANGO, AND AVOCADO SALAD

Steps:

• Combine couscous, mint, and cilantro in a bowl. Pour in boiling water. Cover and let stand until couscous is soft, about 5 minutes.
• Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; pound firmly with the smooth side of a meat mallet to 1-inch thickness. Season both sides with paprika, salt, and pepper.
• Heat a large nonstick skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into strips.
• Combine green bell pepper and red bell pepper in the same skillet used to cook the chicken; cook and stir over high heat until blackened in spots, about 5 minutes.
• Spread couscous over the bottom a large serving plate. Top with chicken slices, pepper mixture, mango, avocado, watercress, feta cheese, and yogurt.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

CHICKEN, MANGO, AND AVOCADO WRAP

Steps:

• In a bowl, mix chicken, mango, avocado, basil, mayonnaise and curry powder; (mix gently).
• Add scallion, if using.
• Place mixture in the middle of a whole grain tortilla or wrap and roll up, and serve.