Chicken Mango Avocado Salad With Orange Dressing Recipes
GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING
Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever!
Provided by Richa
Categories Dips, Dressings & Sauces Salads
Time 25m
Number Of Ingredients 9
Steps:
- Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes.
- Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing.
- To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl. Pour the dressing on top and toss to combine. Serve immediately or the salad will get soggy.
Nutrition Facts : Calories 664 kcal, Sugar 12 g, Sodium 732 mg, Fat 52 g, SaturatedFat 11 g, Carbohydrate 20 g, Fiber 6 g, Protein 31 g, Cholesterol 166 mg, ServingSize 1 serving
CHICKEN, AVOCADO AND MANGO SALAD
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
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
AVOCADO CHICKEN SALAD RECIPE
This Avocado Chicken Salad recipe is a keeper! Easy, excellent chicken salad recipe with lemon dressing, plenty of avocado, irresistible bites of bacon and corn. Optional: For even more protein, we add 2 hard boiled eggs, halved or quartered.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 10
Steps:
- Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.
- Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
- Add 1 cup of cooked corn (freshly cooked corn is best), toss in 1/4 cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.
- Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard boiled egg if desired.
Nutrition Facts : Calories 324 kcal, Carbohydrate 11 g, Protein 25 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 1002 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
CHICKEN AND MANGO SALAD WITH GINGER-ORANGE DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Chicken Ginger Onion Sauté Quick & Easy Low Cal Orange Mango Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
- Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.
CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING
Make and share this Chicken, Mango & Avocado Salad With Orange Dressing recipe from Food.com.
Provided by Happy Harry 2
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Arrange lettuce leaves on a platter.
- Arrange next four ingredients over lettuce to make eye appealing.
- Place next five ingredients in a large jar, close & shake well.
- Taste dressing before using, add salt and pepper to taste.
- Spoon over salad and serve.
- You should have enough leftover dressing to marinade some chicken or pork for another dish.
Nutrition Facts : Calories 324.9, Fat 21.7, SaturatedFat 3.2, Cholesterol 34.2, Sodium 45.6, Carbohydrate 20, Fiber 5.5, Sugar 12.9, Protein 15.6
MANGO SALAD WITH CHILI LIME CHICKEN
This Mango Salad will have you craving salad! This Mango Salad is a healthy, refreshing, delightful, tropical explosion in every forkful! It's bursting with juicy, chili lime chicken, sweet mangos, juicy oranges, creamy avocados, crunchy bell peppers, cherry tomatoes, and buttery cashews all doused in sweet and tangy Honey Lime Vinaigrette. It's a symphony of YUM you are going to want an encore of for lunch, dinner, entertaining and potlucks. This Mango Salad is easy to make and prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the Mango Salad by using more or less of your favorite ingredients. Now prepare yourself for the Mango Salad of your dreams - your sweet, tangy, crunch, creamy, refreshing, paradisaical dreams.
Provided by Jen
Categories Salad
Time 52m
Number Of Ingredients 20
Steps:
- Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
- Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
- Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
- You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.
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CHICKEN MANGO AVOCADO SALAD - NATASHASKITCHEN.COM
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5/5 (55)Calories 352 per servingCategory Easy
- Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.
- Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste*
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- In a pint-sized jar (or the jar of an electric blender), add the lime juice, dijon, sugar and salt. Cover tightly and shake vigorously (or process 15 seconds) until the sugar is dissolved.
- Blot any excess liquid from surface of the chicken breasts. If they are uneven thickness, pound with a mallet to flatten the surface so they are uniform. Generously salt and pepper the chicken breasts on both sides.
- In a large bowl, or individual salad plates or bowls, place the chopped leaf lettuce. Then distribute the remaining ingredients across the top.
AVOCADO CHICKEN MANGO SALAD - SIMS HOME KITCHEN
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Servings 1Estimated Reading Time 5 minsCategory Main Course, Salad
- Garb a bowl and season 1 large chicken breast with salt to taste, paprika to taste, a pinch of garlic seasoning, a splash of lemon juice and any other seasoning of your choice. Add a splash of oil rub the ingredients into the chicken breast.
- Note: Any remaining dressing can be refrigerated in a jar or in an air tight container for 2-3 days.
CHICKEN, MANGO, AND RICE SALAD RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SaladServings 4Total Time 35 mins
- In a large pot of boiling salted water, cook the rice for 10 to 15 minutes until just done. Drain. Rinse with cold water, then drain thoroughly.
- Heat a grill pan over moderate heat. Cook the breasts for 4 to 5 minutes per side until just done.
- Alternatively, heat the tablespoon of oil in a large frying pan and season, and cook the chicken as directed above.
MANGO AND AVOCADO SMOKED CHICKEN SALAD - NADIA LIM
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Servings 4Estimated Reading Time 1 minCategory Lunch, Soups And SaladCalories 372 per serving
- Whisk sweet chilli, lemon juice and extra virgin olive oil together to form dressing. Season to taste with salt (or a bit of soy sauce or tamari sauce) and pepper.
- Toss dressing with mango, cucumber, tomatoes, red onion, avocado, basil, mesclun and smoked chicken.
CHICKEN MANGO AVOCADO SALAD - CATHY'S GLUTEN FREE
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Ratings 1Calories 552 per servingCategory Main Course, Salad
- Finely chop the kale and massage it with a drizzle of salad dressing. Let it sit while you prepare the other ingredients.
- Arrange all of the other ingredients in layers, saving the almonds and feta for the end. Drizzle the salad dressing over all.
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- Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
- While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
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- Cut the mango by slicing a cheek and scooping out the flesh with a large spoon. Cut the mango flesh into thin slices.
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