GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING
Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever!
Provided by Richa
Categories Dips, Dressings & Sauces Salads
Time 25m
Number Of Ingredients 9
Steps:
- Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes.
- Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing.
- To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl. Pour the dressing on top and toss to combine. Serve immediately or the salad will get soggy.
Nutrition Facts : Calories 664 kcal, Sugar 12 g, Sodium 732 mg, Fat 52 g, SaturatedFat 11 g, Carbohydrate 20 g, Fiber 6 g, Protein 31 g, Cholesterol 166 mg, ServingSize 1 serving
MANGO & GRILLED CHICKEN SALAD
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
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
GRILLED CHICKEN AND MANGO SALAD
A calorie-light but hearty salad, intended as a one-dish meal. No sugar, no mayo. Enjoy! (Cooking time includes is time to grill chicken)
Provided by Isabeau
Categories One Dish Meal
Time 30m
Yield 1 1 salad, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients in a screw top jar and shake well.
- Combine everything else in a large bowl and top with dressing. Toss to coat.
GRILLED CARIBBEAN CHICKEN THIGHS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
- Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
- Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
- Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
Nutrition Facts : Calories 762 calorie, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 265 milligrams, Sodium 376 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 50 grams
GRILLED CHICKEN AND MANGO SALAD
Please your palate with this Grilled Chicken and Mango Salad. Strawberries and mangos help make this spinach salad as colorful as it is tasty!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Pour 1/2 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate.
- Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Meanwhile, cover 4 plates with spinach.
- Slice chicken; place over salads. Top with fruit, onions and remaining dressing.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
CHICKEN-AND-MANGO SALAD
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
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
STRAWBERRY-MANGO GRILLED CHICKEN SALAD
All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.
Provided by France C
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 2h50m
Yield 4
Number Of Ingredients 19
Steps:
- Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
- Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
- Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
- Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
- Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 17.5 g, Cholesterol 78.6 mg, Fat 35.4 g, Fiber 7.3 g, Protein 31 g, SaturatedFat 7 g, Sodium 557.9 mg, Sugar 7.5 g
GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 11
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.
GRILLED CHICKEN AND MANGO SKEWERS
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish with sesame seeds or spritz with fresh lime juice. -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm., Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil., Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.
Nutrition Facts : Calories 297 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 387mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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