Cantina Laredos Chicken Mango Salad Recipes

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CANTINA LAREDO'S CHICKEN MANGO SALAD



Cantina Laredo's Chicken Mango Salad image

This is my version of Cantina Laredos Chicken Mango Salad. I got the dressing recipe from someone working there so it's pretty authentic.

Provided by aligobs1

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 rotisserie-cooked chicken
10 grapes, cut in half
1/2 mango, diced
1/4 jicama, peeled and juliened
4 cups field greens
1/4 cup seasoned pumpkin seeds
1/2 cup queso fresco, crumbled
1 tablespoon honey
1 teaspoon rice vinegar
1/2 teaspoon salt

Steps:

  • Place the field greens in a big salad bowl.
  • Cut up chicken breasts and add to greens.
  • Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
  • Mix honey, vinegar and salt until combined and pour over salad.

Nutrition Facts : Calories 451, Fat 16.7, SaturatedFat 4.4, Cholesterol 87.7, Sodium 281.6, Carbohydrate 48.1, Fiber 4, Sugar 39.8, Protein 30.8

BLACK BEAN AND MANGO CHICKEN SALAD



Black Bean and Mango Chicken Salad image

I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.

Provided by stephanierndos

Categories     Mango

Time 14m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb boneless skinless chicken breast, grilled and cut up
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) package frozen corn, thawed
1 cup chopped ripe mango
1/2 cup green pepper, chopped
1/3 cup sweet onion, chopped
1/3 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 cup of wishbone rosemary lime vinaigrette or 1/2 cup marinade
1/3 cup balsamic vinegar, tbsp
1 tablespoon honey
2 tablespoons mango preserves or 2 tablespoons orange marmalade
1/4 cup extra virgin olive oil
1 teaspoon garlic powder
1/2 tablespoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon ground red pepper
8 (10 inch) flour tortillas
nonstick cooking spray

Steps:

  • For the salad;
  • Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
  • For the Tortilla crisps;
  • 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
  • 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.

Nutrition Facts : Calories 871.5, Fat 26.2, SaturatedFat 4.9, Cholesterol 32.9, Sodium 1062.6, Carbohydrate 127.6, Fiber 14.4, Sugar 19.5, Protein 34.7

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