CHICKEN, AVOCADO AND MANGO SALAD
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
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
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
CHICKEN AND MANGO SALAD WITH GINGER-ORANGE DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Sauté Quick & Easy Low Cal Orange Mango Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
- Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.
CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING
Make and share this Chicken, Mango & Avocado Salad With Orange Dressing recipe from Food.com.
Provided by Happy Harry 2
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Arrange lettuce leaves on a platter.
- Arrange next four ingredients over lettuce to make eye appealing.
- Place next five ingredients in a large jar, close & shake well.
- Taste dressing before using, add salt and pepper to taste.
- Spoon over salad and serve.
- You should have enough leftover dressing to marinade some chicken or pork for another dish.
Nutrition Facts : Calories 324.9, Fat 21.7, SaturatedFat 3.2, Cholesterol 34.2, Sodium 45.6, Carbohydrate 20, Fiber 5.5, Sugar 12.9, Protein 15.6
MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
- Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
- Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.
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.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 53.8 g, Cholesterol 39.5 mg, Fat 11.6 g, Fiber 8.9 g, Protein 22.2 g, SaturatedFat 3.1 g, Sodium 210.3 mg, Sugar 12.1 g
ORANGE-AVOCADO CHICKEN SALAD
Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. -Shelia Garcia, Mantachie, Mississippi
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour., Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture.
Nutrition Facts : Calories 385 calories, Fat 28g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 577mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.
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