Chicken Salad With Mango And Mint Recipes

GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING

Steps:

• Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
• Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

CHICKEN SALAD WITH MANGO AND MINT

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
• Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
• While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
• In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
• Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

MANGO AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
• Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
• Add the peppers to the bowl with chicken and fruit.
• Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
• You can do the steps above earlier and finish the salad off just before serving.
• Combine the chicken, peppers and fruit with the dressing.
• Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
• Enjoy!

MANGO SALAD WITH MINT YOGURT DRESSING

Steps:

• In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.

CHICKEN AND MANGO SALAD

Steps:

• In a large salad bowl combine salad ingredients (chicken, mangoes, tomatoes, bell pepper, green onions, celery, sprouts, and apples).
• Toss.
• In a small bowl whisk together vinegar, lemon juice and sugar.
• Add yogurt to dressing and stir well to combine.
• Add dressing to salad and toss well.
• Refrigerate at least 2 hours.
• Serve on spinach leaves and garnish with sliced strawberries, kiwi, radishes and almonds.
• Toss.

MANGO & GRILLED CHICKEN SALAD

Steps:

• Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.

CHICKEN SALAD WITH MANGO AND MINT ON FLATBREAD

Steps:

• Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.
• Put the chicken in a medium stockpot, and cover with water by 1 inch. Bring to a boil. Reduce heat. Simmer the chicken until cooked through, 10 to 12 minutes.
• Transfer the chicken to a bowl. Let cool slightly. Shred the chicken with your fingers; transfer to a bowl. Reserve 2 tablespoons dressing; add the remaining dressing to the chicken. Toss well.
• Prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Cook the sugar snap peas until crisp-tender, about 30 seconds. Transfer to the ice-water bath to stop the cooking. Drain.
• Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.
• Add the mango and jícama to the chicken; toss well. Season with salt and pepper.
• Arrange the arugula mixture over each lavash, dividing evenly. Top with the chicken salad. Roll up the lavash to enclose the filling. Cut in half diagonally, and serve.