Mango Cherry Chicken Recipes
ALYX'S MANGO-CHERRY CHICKEN SALAD
I made this up one day after eating a grape-walnut chicken salad and it turned out fab!
Provided by Alyx
Categories Salad
Time 3h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Place chicken breasts on the baking sheet. Season with salt and pepper.
- Bake chicken in the preheated oven until no longer pink in the center and juices run clear, 35 to 45 minutes. Remove from oven and cool until easily handled, about 15 minutes.
- Combine chicken, sour cream, and mayonnaise, salt, and pepper in a food processor; pulse until combined. Transfer to a large bowl.
- Fold mango and cherries into the chicken mixture. Cover with plastic wrap and refrigerate before serving, about 2 hours.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 7.6 g, Cholesterol 49 mg, Fat 20.2 g, Fiber 0.7 g, Protein 13.3 g, SaturatedFat 5.1 g, Sodium 169.9 mg, Sugar 5.7 g
MANGO-CHERRY CHICKEN
I let my taste buds go on 'walk about' one afternoon at the grocery store and this recipe was the result of their adventure. It works well with chicken or pork or even right off the spoon! I recommend serving Jasmine rice as a side. It is the perfect complement.
Provided by abitquirky
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large, deep skillet over medium heat. Sprinkle salt over both sides of each piece of chicken; cook the chicken in the hot oil until browned on both sides, but still slightly pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and set aside. Add the onion, garlic, and jalapeno pepper to the remaining oil in the skillet; cook and stir until the onion is tender and beginning to brown, 5 to 7 minutes. Stir the cherry and mango into the mixture; cook and stir until the liquid in the pan is slightly thickened, 3 to 5 minutes. Add the cherry juice, lemon juice, and brown sugar to the mixture; stir and return to a simmer.
- Return the chicken to the pan. Ladle some of the sauce over the chicken to cover. Return the mixture to a simmer and cook until the liquid thickens and the chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 343.4 calories, Carbohydrate 43.2 g, Cholesterol 67.1 mg, Fat 8.3 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 1.7 g, Sodium 71.3 mg, Sugar 36.5 g
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
CHICKEN BACON RANCH SALAD
I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.
Provided by Bibi
Categories Chicken Salad
Time 15m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg
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