Qdoba Mango Chicken Salad Recipes

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QDOBA MANGO SALSA



Qdoba Mango Salsa image

This recipe was posted on Qdoba's website recently and I wanted to post it here. This salsa is a sweet alternative to typical tomato-based salsas. The recipe is great year-round, although it's best when mangoes are in season each May. It pairs well with seafood, poultry, or simple tortilla chips.

Provided by lmt425

Categories     Sauces

Time 15m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 9

2 cups mangoes, cut into 1/4-inch to 1/2-inch pieces (fresh or frozen)
1 medium red pepper, diced into 1/4-inch to 1/2-inch pieces
1 medium cucumber, diced into 1/4-inch to 1/2-inch pieces
1/4 red onion, diced into 1/4-inch to 1/2-inch pieces
1 jalapeno, finely minced
1/4 cup fresh cilantro (chopped)
1 limes, juice of or 2 tablespoons lime juice
1 tablespoon sugar
1 pinch salt

Steps:

  • If using frozen mangoes, thaw and then cut into 1/4" to 1/2" pieces; place in mixing bowl.
  • Cut ends of cucumber and peel skin. Cut in half lengthwise. Using a spoon scrape out seeds. Dice into small pieces and add to the mixing bowl.
  • Dice 1/4 of a red onion and a whole red pepper; add to bowl.
  • Mince the jalapeno and add to bowl. If you like heat or spice, leave the ribs inches If you don't want extra spice, cut out ribs and seeds. If your skin is sensitive to the heat, wear gloves or coat hands with a small quantity of salad oil, which makes it much easier to rinse the pepper from your hands. This is a must for contact wearers.
  • Chop cilantro and add to bowl.
  • Squeeze juice from one lime (approximately 2 tablespoons) and add to bowl.
  • Add sugar and salt; stir.
  • Refrigerate until needed.

Nutrition Facts : Calories 89, Fat 0.5, SaturatedFat 0.1, Sodium 43.4, Carbohydrate 21.9, Fiber 2.6, Sugar 17.6, Protein 1.6

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

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING



Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories     dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

  • Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
  • Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
  • Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
  • In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
  • When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

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