Chicken Salad With Mango And Mint Recipes

MANGO SALAD WITH CHILI LIME CHICKEN

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.

CHICKEN MANGO SALAD

Steps:

• Add chopped romaine lettuce and baby spinach to a large salad bowl.
• Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
• In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
• Drizzle dressing over the salad.
• Serve.

CHICKEN & GREEN MANGO THAI SALAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the peanuts on a tray, then place in the oven to roast until golden.
• For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits).
• Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.
• Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
• Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves.
• Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes.
• Crush the roasted peanuts in a pestle and mortar.
• Transfer the cooked chicken to a bowl of iced water to cool, then drain and shred the meat and place in a large bowl.
• Add the chopped vegetables, beansprouts and beancurd (if using) to the bowl with the chicken and toss to combine.
• Divide among serving plates and drizzle lightly with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like.

CHICKEN SALAD WITH MANGO CHUTNEY

Steps:

• Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
• Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

MANGO MINT SALSA

Steps:

• Stir mangoes, onion, cilantro, mint, lime juice, and ginger in a bowl until evenly mixed.

CHICKEN AND MANGO SALAD WITH SPICY PEANUT DRESSING

Steps:

• Combine dressing ingredients in a small bowl. Cover and refrigerate until needed below. Heat the oil in a non-stick skillet set over medium, medium-high heat. Sprinkle and rub chicken with chili powder, cumin, salt and pepper. Sear and cook the chicken 4 minutes per side, or until cooked through. Cool chicken, and then thinly slice. Divide and mound butter lettuce on each of 4 plates. Arrange some chicken, mango, cucumber, bell pepper and cilantro (or mint) on each salad. Drizzle each salad with some of the dressing and serve. Note: If time is short, instead of cooking your own chicken for this recipe, replace it, and its flavourings, with the hot, fully cooked BBQ chicken sold in our Deli Department. Slice and add as much of that chicken to your salads as you would like, and save the rest to use in sandwiches, pasta or other dishes the next day.

GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING

Steps:

• Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even 1/2-inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes.
• Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves.

CHICKEN SALAD WITH MANGO AND MINT

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
• Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
• While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
• In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
• Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

CHICKEN SALAD WITH MANGO AND MINT ON FLATBREAD

Steps:

• Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.
• Put the chicken in a medium stockpot, and cover with water by 1 inch. Bring to a boil. Reduce heat. Simmer the chicken until cooked through, 10 to 12 minutes.
• Transfer the chicken to a bowl. Let cool slightly. Shred the chicken with your fingers; transfer to a bowl. Reserve 2 tablespoons dressing; add the remaining dressing to the chicken. Toss well.
• Prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Cook the sugar snap peas until crisp-tender, about 30 seconds. Transfer to the ice-water bath to stop the cooking. Drain.
• Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.
• Add the mango and jícama to the chicken; toss well. Season with salt and pepper.
• Arrange the arugula mixture over each lavash, dividing evenly. Top with the chicken salad. Roll up the lavash to enclose the filling. Cut in half diagonally, and serve.

CHICKEN SALAD WITH MANGO AND MINT

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process until smooth. Set aside. Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat and simmer until cooked through, 10 to 12 minutes. Transfer chicken to a medium bowl and allow to cool slightly. Shred chicken and toss with all but 2 tablespoons dressing. Set aside. Add jicama, mango, and remaining dressing to chicken. Toss to combine. Season with salt and pepper to taste.