Chickenandmangosalad Recipes

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CHICKEN MANGO SALAD



Chicken Mango Salad image

A fresh and healthy chicken mango salad with a full flavoured mango coriander/cilantro dressing. Paleo + Whole30 friendly.

Provided by Hope Pearce

Categories     Dinner

Time 35m

Number Of Ingredients 22

2 Tbspn olive oil
2 Tbspn lemon juice
1 teaspoon garlic, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large chicken breasts (700gm/24oz)
1 Tbspn olive oil for cooking
6 cups cos lettuce
1 cup cherry tomatoes, chopped
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/2 red bell pepper/capsicum thinly sliced
1 avocado, diced
3/4 mango, peeled and diced (you will need 1 whole mango, leave 1/4 cup aside for dressing)
3 Tbspn fresh coriander/cilantro leaves, chopped
1 small red chili, chopped *optional
1/4 cup mango, diced
1/3 cup olive oil
3 Tbspn lemon juice
1/4 cup cilantro/coriander leaves
1/4 tspn salt
1/4 tspn black pepper

Steps:

  • Place the ingredients for the marinade in a bowl and mix together, place the chicken breasts in the bowl and coat evenly in the marinade. Cover and leave for 30 min - overnight.
  • Preheat oven to 180C/355F.
  • Melt 1 Tbspn coconut oil or olive oil in a cast iron pan on a high heat. Once the pan is very hot turn the pan down to a medium high heat. Cook the chicken breasts for about 3 minutes on each side so that they are are golden brown on the outside.
  • Remove the chicken from the pan and place in an oven proof dish, poor over any remaining marinade. Cover the dish with foil and place chicken in the oven for 20 minutes or until cooked. To test, insert a skewer or knife and ensure that the juices run clear.
  • While the chicken is cooking assemble the ingredients for the salad into bowls.
  • Then prepare the dressing. Place all of the ingredients in a high speed blender. Blitz until you have a smooth liquid. Taste and add more salt and pepper if desired.
  • Once you have removed the chicken from the oven, leave to cool for 5 minutes then slice into strips.
  • Place the chicken on top of the salad and drizzle with the mango salad dressing.

Nutrition Facts : Calories 511 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 38 grams fat, Fiber 8 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 245 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

CHICKEN-AND-MANGO SALAD



Chicken-and-Mango Salad image

This nutritious Chicken-and-Mango Salad salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 2h40m

Yield Makes 1 cup dressing

Number Of Ingredients 14

1/4 cup olive oil plus more for grill grates
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped
1/4 cup cilantro leaves
1/4 cup mint leaves
1 tablespoon curry powder, preferably Madras
1 tablespoon white-wine vinegar
1/4 cup olive oil
Coarse salt and black pepper
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges
1 large bunch watercress, tough stems removed (3 cups)
1/4 cup thinly sliced red onion

Steps:

  • For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
  • Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
  • For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
  • To serve: Slice chicken crosswise. Arrange on a platter or 4 serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Nutrition Facts : Calories 231 g, Fat 15 g, Fiber 3 g, Protein 19 g

CRUNCHY CHICKEN & MANGO SALAD



Crunchy Chicken & Mango Salad image

This Asian-inspired dinner salad has terrific crunch, thanks to sugar snap peas and napa cabbage. Give the dressing a kick of heat by adding a bit of sambal oelek, an Indonesian hot sauce that you can find in most large supermarkets and Asian grocery stores.

Provided by Carolyn Malcoun

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 20m

Number Of Ingredients 12

⅓ cup orange juice
3 tablespoons rice vinegar
3 tablespoons less-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons sambal oelek
6 cups thinly sliced napa cabbage
2 cups sugar snap peas, thinly sliced diagonally
2 cups shredded cooked chicken breast
1 medium mango, sliced
½ cup coarsely chopped fresh mint
¼ cup sliced scallions
2 tablespoons toasted sesame seeds

Steps:

  • Whisk juice, vinegar, soy sauce, sesame oil and sambal oelek (if using) in a large bowl. Add cabbage, peas, chicken, mango, mint and scallions; toss gently to coat. Serve the salad sprinkled with sesame seeds.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 24.7 g, Cholesterol 59.5 mg, Fat 8.6 g, Fiber 4.7 g, Protein 27.2 g, SaturatedFat 1.3 g, Sodium 505.3 mg, Sugar 16 g

CHICKEN MANGO SALAD



Chicken Mango Salad image

This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It's the perfect easy salad for lunch or a light dinner.

Provided by Katerina | Diethood

Categories     Salads

Time 40m

Number Of Ingredients 15

1 pound cooked chicken breasts, (sliced)
6 cups romaine lettuce, (rinsed, dried, and chopped)
2 cups baby spinach ()
1 mango, ( pitted, peeled, and diced)
2 cups halved cherry tomatoes
1 English Cucumber, (sliced and cut into half moons)
⅓ cup diced red onion
¼ cup parsley or cilantro, (finely chopped)
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1 to 2 tablespoons honey, (or to taste)
2 teaspoons Dijon mustard
1 clove garlic, (finely minced)
½ teaspoon salt, (or to taste)
¼ teaspoon fresh ground black pepper, (or to taste)

Steps:

  • Add chopped romaine lettuce and baby spinach to a large salad bowl.
  • Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
  • In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
  • Drizzle dressing over the salad.
  • Serve.

Nutrition Facts : Calories 296 kcal, Carbohydrate 15 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 288 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

THE BEST CHICKEN MARSALA



The Best Chicken Marsala image

This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

3 boneless skinless chicken breasts, 1 1/2 to 2 pounds
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
  • Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
  • Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
  • Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
  • Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
  • Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CURRIED CHICKEN & MANGO SALAD



Curried chicken & mango salad image

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Provided by Cassie Best

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 10

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

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.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium

SPICY CHICKEN SALAD WITH MANGO SALSA



Spicy Chicken Salad with Mango Salsa image

When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 18

2 cups chopped peeled mangoes
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 packages (9 ounces each) ready-to-use grilled chicken breast strips
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Dash salt
2 tablespoons olive oil
2 packages (8 ounces each) ready-to-serve European blend salad greens
1/3 cup oil and vinegar salad dressing
2 cups shredded pepper Jack cheese
Tortilla chips

Steps:

  • For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.

Nutrition Facts :

MANGO & GRILLED CHICKEN SALAD



Mango & Grilled Chicken Salad image

We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
6 cups torn mixed salad greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and cubed
1 cup fresh sugar snap peas, halved lengthwise

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.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

SPICY CHICKEN, MANGO & JALAPEñO SALAD



Spicy chicken, mango & jalapeño salad image

Flavour chicken breasts with coriander, chilli and lime then serve with Mexican corn chips and a fresh, crunchy salad

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

250g pack cherry tomato, sliced or quartered
2 tbsp finely chopped jalapeños
small handful coriander, roughly chopped
juice 1 lime, plus halves to serve
1 small red onion, finely chopped
1 tbsp extra-virgin olive oil
4 cooked chicken breasts, torn into bite-sized shreds
2 Little Gem lettuces, torn into bite-sized pieces
1 red pepper, deseeded and sliced
1 ripe mango, stoned, peeled and diced
handful tortilla chips, broken up a little

Steps:

  • Put the cherry tomatoes, jalapeños, coriander, lime juice, onion and oil in a large bowl with some seasoning.
  • Pop the remaining ingredients, except the tortilla chips, on top of the dressing. Gently mix the salad together to coat.
  • Sprinkle the tortilla chips over the top and serve immediately with lime halves.

Nutrition Facts : Calories 481 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1.5 milligram of sodium

CHICKEN, AVOCADO AND MANGO SALAD



Chicken, Avocado and Mango Salad image

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

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

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

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From recipes.servegame.org


MANGO CHICKEN SALAD SANDWICH RECIPE - PINCH OF YUM
2012-06-29 Ingredients. Scale. 1 lb. cooked, shredded or diced chicken. 1/2 cup mayo. 1 mango, diced (could also be a green mango) 1/4 cup diced green onion or white onion. 2 tablespoons sugar. Salt and pepper to taste. 3 tablespoons chopped fresh basil.
From pinchofyum.com


GRILLED CHICKEN WITH MANGO SALSA AND BEAN SALAD - HEALTHY FOOD …
2 Preheat barbecue hotplate or grill pan to medium-high heat. Spray chicken lightly with olive oil and grill for 2–3 minutes each side, or until cooked through. 3 Meanwhile, in a large salad bowl, combine black beans, the avocado, cos lettuce and tomatoes. Combine extra lime juice with 2 teaspoons olive oil, pour over salad and toss well to ...
From healthyfood.com


SALAD TAKES A BEACH VACATION: MANGO CHICKEN SALAD - PHASE 2 …
2019-02-12 Preheat a cast iron grill pan for ~2 minute over medium-high heat. Meanwhile, brush chicken with extra virgin olive oil and sprinkle with salt and freshly ground black pepper. Brush the grill pan with oil and place chicken breasts in pan, oil/salt/pepper-side down.
From phase2kitchen.com


MANGO CHICKEN SALAD SANDWICH | RICARDO
Chicken Salad. 3 cups (510 g) shredded cooked chicken. 1/2 cup (125 ml) plain yogurt. 1/3 cup (75 ml) mayonnaise, plus more for spreading. 2 tbsp chopped fresh mint. 2 tbsp chopped cilantro. 1 tbsp (15 ml) sweet mango chutney, plus more for spreading. 1/4 tsp ground turmeric.
From ricardocuisine.com


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