Mango Chicken And Spinach Salad Recipes

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CHICKEN SAUTE WITH MANGO SAUCE



Chicken Saute with Mango Sauce image

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Provided by Jim Romanoff

Categories     Healthy Chicken Recipes

Time 40m

Number Of Ingredients 15

4 boneless, skinless chicken breast halves, (1-1 1/4 pounds)
¼ cup all-purpose flour
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
½ cup reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil, or canola oil
½ cup orange juice
1 tablespoon brown sugar
¾ teaspoon cornstarch
1 mango, cut into 1/2-inch dice (1 cup)
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro, or mint

Steps:

  • Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
  • Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

Nutrition Facts : Calories 255 calories, Carbohydrate 24.4 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 1.7 g, Protein 24.8 g, SaturatedFat 1.3 g, Sodium 272.3 mg, Sugar 17.6 g

SPINACH AND MANGO SALAD



Spinach and Mango Salad image

An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.

Provided by GILLIANMCLENNAN

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

¾ cup blanched slivered almonds
¼ cup red wine vinegar
2 tablespoons maple flavored balsamic vinegar
2 tablespoons olive oil
2 teaspoons dry mustard
¼ teaspoon chopped fresh tarragon
salt and freshly ground black pepper to taste
1 bunch fresh spinach - rinsed, dried and torn into bite size pieces
2 mangos - peeled, seeded, and cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
  • In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
  • In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g

SPINACH-MANGO SALAD



Spinach-Mango Salad image

Feast your eyes and appetite on this juicy fruit and greens delight, with tropical flavors! A light and delicious side dish that's ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 8

1 tablespoon canola oil
2 tablespoons cider vinegar
1/3 cup peach or apricot preserves
1/2 teaspoon salt
1 bag (6 oz) baby spinach leaves
2 mangoes, cut lengthwise in half, seed removed and cut up (2 cups)
1/2 cup very thinly sliced red onion
1/2 cup golden raisins

Steps:

  • In small bowl, beat oil, vinegar, preserves and salt with wire whisk or fork until blended.
  • In large bowl, toss remaining ingredients. Pour dressing over spinach mixture, tossing gently to coat.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g

MANGO, CHICKEN AND SPINACH SALAD



Mango, Chicken and Spinach Salad image

A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.

Provided by justcallmetoni

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 18

2/3 cup fat-free chicken broth
1 lb boneless skinless chicken breast
1/4 teaspoon ground ginger
salt and pepper
6 cups Baby Spinach
2 medium mangoes, cut into bite-size pieces
1 small cucumber
1/2 large sweet red peppers or 1/2 red onion
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon table salt
1 teaspoon water (optional)
1/2 teaspoon cornstarch (optional)

Steps:

  • Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
  • If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
  • Transfer the dressing (warm or cold) into a large bowl.
  • Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
  • Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
  • Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

CHICKEN, SPINACH AND MANGO SALAD RECIPE



Chicken, Spinach and Mango Salad Recipe image

Add sweetness to your lunchtime routine with our Chicken, Spinach and Mango Salad Recipe! This Healthy Living mango salad recipe also features avocados.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 5 servings, about 2 cups each.

Number Of Ingredients 6

1 pkg. (10 oz.) baby spinach leaves
1 mango, peeled, sliced
1 avocado, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT Lite Raspberry Vinaigrette Dressing
2 cups cooked chicken strips

Steps:

  • Toss spinach with mangos, avocados and onions in large bowl.
  • Add dressing; mix lightly.
  • Top with chicken.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

MANGO-BALSAMIC SPINACH SALAD WITH CHICKEN



Mango-Balsamic Spinach Salad with Chicken image

Mango, spinach, strawberries, almonds...this salad is a super-sampler of good things. Which makes eating right all the more refreshing.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 mango, peeled
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered fresh strawberries
1/4 cup thin red onion wedges
1/4 cup sliced almonds, toasted

Steps:

  • Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
  • Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6 to 7 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
  • Toss spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

SPINACH SALAD WITH MANGO CHUTNEY DRESSING



Spinach Salad With Mango Chutney Dressing image

I got this recipe with a jar of "Oak Hill Mango Chutney" in Sacramento, CA, about 12 years ago. I've since moved and can't get that brand, but it works just as well with any other mango chutney. This is a great "whole meal" salad for a light dinner or a brunch item. People love the unusual combination of ingredients. Interestingly, there is no oil in the dressing, but it has a rich mouth-feel. Can't call it low-fat, though!

Provided by TCookie

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 cups spinach (depends on how big of servings you want)
10 fresh white mushrooms, sliced
10 slices crispy cooked bacon, crumbled
2 hardboiled egg, chopped
1/2 cup shredded gruyere cheese
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
4 tablespoons finely chopped mango chutney, with the liquid
1 clove minced garlic
2 tablespoons Dijon mustard
1 tablespoon sugar

Steps:

  • Wash and dry spinach, if needed, and remove stems.
  • Combine the spinach with the mushrooms, bacon, cheese and onion in a large salad bowl.
  • Dissolve the sugar in the vinegar and combine with the chutney and its liquid; garlic and mustard.
  • Do NOT put the dressing on until just before serving or you will have a soggy mess!
  • Toss the dressing with the salad just befor serving.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC



Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc image

Provided by Sandy Szwarc

Categories     Salad     Chicken     Fruit     Ginger     Marinate     Raspberry     Mango     Walnut     Spinach     Summer     Grill/Barbecue     Gourmet     New Mexico

Yield Serves 2 generously

Number Of Ingredients 18

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
Available at specialty foods shops and some supermarkets.

Steps:

  • Make dressing:
  • In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
  • In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
  • Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
  • Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

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

SOUTHWEST MANGO CHICKEN SALAD



Southwest Mango Chicken Salad image

Add some fun and great citrus flavor to your salad. Creative and colorful ingredients make this fresh-tasting dish really stand out. Jeanne Holt - Mendota Heights, MN

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup orange juice
2 tablespoons olive oil
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 tablespoon jalapeno pepper jelly
1 tablespoon honey
1/4 teaspoon ground cumin
2-1/2 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
1 cup cubed peeled mango
2/3 cup julienned sweet red pepper
2/3 cup julienned peeled jicama
4 green onions, chopped
3 cups fresh baby spinach
3 cups torn mixed salad greens
1/3 cup pepitas or salted pumpkin seeds

Steps:

  • For dressing, in a small bowl, whisk the first seven ingredients. In a large bowl, combine the chicken, beans, mango, red pepper, jicama and onions. Drizzle with dressing and toss to coat. Refrigerate for at least 10 minutes., Just before serving, toss chicken mixture with spinach and salad greens. Sprinkle with pepitas.

Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 266mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

MANGO CHICKEN SALAD



Mango Chicken Salad image

Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 12

1/2 cup sweetened shredded coconut
3/4 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Major Grey's mango chutney
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 Easy Roasted Chicken or store-bought rotisserie chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 mango, peeled, seeded, and diced
10 ounces baby spinach

Steps:

  • Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
  • In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

Nutrition Facts : Calories 420 g, Fat 10 g, Fiber 5 g, Protein 49 g

THAI-INSPIRED SPINACH AND MANGO SALAD



Thai-Inspired Spinach and Mango Salad image

Featuring a harmonious medley of fresh ingredients our Thai mango salad makes a great accompaniment to Thai mains or will be a popular pick at any barbecue as it pairs really well with grilled meats and seafood. Or, just add some protein and you have yourself a sensational light dinner.

Provided by Anastasia

Categories     Spinach Salad

Time 20m

Yield 4

Number Of Ingredients 17

4 cups baby spinach leaves
2 medium mangos - peeled, seeded, and diced
½ cup chopped fresh cilantro
1 small red chile pepper, cut into thin strips
sea salt and cracked black pepper to taste
2 leaf (blank)s kaffir lime leaves
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon grated lime zest
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon minced fresh ginger
1 tablespoon finely chopped fresh lemongrass
1 small Thai chile, chopped
1 clove garlic, minced
1 teaspoon coconut sugar

Steps:

  • Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
  • Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
  • Pour dressing over salad and toss well to combine. Serve immediately.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 23.6 g, Fat 14 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 754.9 mg, Sugar 17.7 g

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From diethood.com


STRAWBERRY CHICKEN AND SPINACH PASTA SALAD - RECIPE RUNNER
Marinate the chicken in the pesto and lemon juice for 1-2 hours. Make the vinaigrette by combining the pesto, white balsamic vinegar, maple syrup, olive oil, salt and pepper.
From reciperunner.com


RECIPE OF MANGO CHICKEN WITH SPINACH - RECIPES ENGLISH
Step 2. Remove from heat and reserve. Step 3. In the same pan add the chicken, season to taste and cook until evenly browned on both sides, then add the previous one. Step 4. Add the spinach and mango chutney, stir constantly until the spinach starts to soften. Step 5.
From recipesenglish.com


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