Mango Chicken Salad Recipes Recipe For Meatloaf

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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

MANGO CHICKEN SALAD



Mango Chicken Salad image

Make and share this Mango Chicken Salad recipe from Food.com.

Provided by Catherine from AL

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

4 cups arugula
1 mango, peeled and sliced into 1 inch long pieces
1 red pepper, trimmed, seeded, and sliced into 1 inch long strips
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 pinch sea salt
2 teaspoons honey
1 teaspoon Dijon mustard
1 boneless chicken breast
1/4 cup slivered almonds

Steps:

  • Combine arugula, mango and red pepper. Whisk together olive oil, vinegar and salt. Set aside.
  • In a shallow, wide bowl or ziplock bag, combine honey and mustard. Add chicken and toss evenly to coat.
  • Grill chicken over medium heat until golden brown, 8 - 10 minutes, turning once halfway through. Transfer to a plate and let sit for 5 minutes.
  • Slice chicken into strips. Divide salad onto 2 plates. Top with chicken. Add dressing and almonds. Toss to coat.

Nutrition Facts : Calories 377.9, Fat 21.1, SaturatedFat 3.5, Cholesterol 46.4, Sodium 379, Carbohydrate 31.2, Fiber 5.4, Sugar 25.1, Protein 20.2

CHICKEN, MANGO & NOODLE SALAD



Chicken, mango & noodle salad image

Enjoy this no-cook chicken noodle salad with mango for a quick and nutritious supper. It uses leftover chicken, so is perfect the day after a Sunday roast

Provided by Nadine Brown

Categories     Dinner

Time 15m

Number Of Ingredients 9

200g vermicelli rice noodles (check it's gluten-free, if needed)
2 limes, juiced, plus wedges to serve (optional)
1 tbsp fish sauce
1 tbsp honey, plus 1 tsp
1 tbsp toasted sesame oil
320g leftover roast chicken, shredded
2 ripe mangoes, stoned, peeled and cut into thin slices
20g coriander, roughly chopped
2 red chillies, seeds removed and thinly sliced

Steps:

  • Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.
  • Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.

Nutrition Facts : Calories 424 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium

CHICKEN TARRAGON & MANGO SALAD



Chicken Tarragon & Mango Salad image

Light and tasty chicken salad, great for dieting and high in protein and essential fats. Portion this out to suit your lifestyle.

Provided by limecat

Categories     Poultry

Time 35m

Yield 1 serving(s)

Number Of Ingredients 9

200 g skinless chicken breasts
1 teaspoon tarragon
1/4 cup cannellini beans, drained and washed
1 tomatoes, sliced
1/4 mango, sliced
50 g Baby Spinach
1/4 avocado, sliced
lemon juice or orange juice
salt and pepper

Steps:

  • Line a backing tray with baking paper,
  • Bake the chicken breast in the over, with a sprinkle of tarragon, turn two times and let bake for at least 30 minutes, until cooked through.
  • Mix all the vegetable items together.
  • Once chickeb is cooked, remove from oven and allow to cool slightly, then cut into thin slices and serve over the salad mix.
  • Squeeze some lemon or orange juice over the salad.
  • Season with salt and pepper.

Nutrition Facts : Calories 451.5, Fat 13.8, SaturatedFat 2.5, Cholesterol 128, Sodium 472.6, Carbohydrate 33.6, Fiber 10.8, Sugar 16.4, Protein 50.4

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