Chickenandmangosalad Recipes

GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING

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.

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, AVOCADO AND MANGO SALAD

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.

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.

CURRIED CHICKEN & MANGO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
• Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
• To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

CHICKEN, MANGO AND CHILLI SALAD

Steps:

• Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another. I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the fresh coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of fresh coriander.

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.

CRUNCHY CHICKEN & MANGO SALAD

Steps:

• Whisk juice, vinegar, soy sauce, sesame oil and sambal oelek (if using) in a large bowl. Add cabbage, peas, chicken, mango, mint and scallions; toss gently to coat. Serve the salad sprinkled with sesame seeds.

CHICKEN AND MANGO SALAD

Steps:

• Set a pan to medium high heat. Add some oil or non stick spray, and add the chicken fillets.
• Add thyme and oregano to the chicken, along with some salt and pepper.
• Cook for a few minutes until golden, then turn. Chicken cooks in 5-10 minutes. Insert a skewer in the thick parts of the fillets to make sure that the juices run clear - this means it's done.
• Leave the chicken to cook down slightly while assembling the salad.
• Dice red onion, mango, avocado and red pepper.
• Add to a serving platter or salad bowl along with a few handfuls of watercress and rocket.
• When the chicken has slightly cooled down, dice it and add to the salad.
• Optionally, add dressing, and serve.

CHICKEN MANGO SALAD

Steps:

• Place the ingredients for the marinade in a bowl and mix together, place the chicken breasts in the bowl and coat evenly in the marinade. Cover and leave for 30 min - overnight.
• Preheat oven to 180C/355F.
• Melt 1 Tbspn coconut oil or olive oil in a cast iron pan on a high heat. Once the pan is very hot turn the pan down to a medium high heat. Cook the chicken breasts for about 3 minutes on each side so that they are are golden brown on the outside.
• Remove the chicken from the pan and place in an oven proof dish, poor over any remaining marinade. Cover the dish with foil and place chicken in the oven for 20 minutes or until cooked. To test, insert a skewer or knife and ensure that the juices run clear.
• While the chicken is cooking assemble the ingredients for the salad into bowls.
• Then prepare the dressing. Place all of the ingredients in a high speed blender. Blitz until you have a smooth liquid. Taste and add more salt and pepper if desired.
• Once you have removed the chicken from the oven, leave to cool for 5 minutes then slice into strips.
• Place the chicken on top of the salad and drizzle with the mango salad dressing.

MANGO CHICKEN SALAD

Steps:

• Heat oil in a large skillet over medium heat, then add the chicken, onion and jalapeño pepper and sauté until chicken is cooked; pour into a bowl.
• Add homemade mayo, mango and cilantro, then add the lime juice, chili powder, salt, and pepper and stir to combine. Do a taste test and see if you think it needs more lime juice and/or chili powder.
• Scoop chicken salad onto bread (or eat as-is) and enjoy!

CHICKEN-AND-MANGO SALAD

Steps:

• For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
• Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
• For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
• To serve: Slice chicken crosswise. Arrange on a platter or 4 serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

CHICKEN SAUTE WITH MANGO SAUCE

Steps:

• Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
• Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).

CHICKEN AND MANGO SALAD

Steps:

• Put two 125g (4oz) chicken breasts into a dish, season, then add 2cm (1in) piece fresh root ginger, grated, and 1tbsp sesame oil. Toss to coat.
• Heat a non-stick frying pan or griddle and fry chicken for 10min each side until golden. Check meat is cooked by slicing a little off - there should be no pink juices. Set aside.
• Peel and slice 1 small mango and half an avocado. Put into a bowl with a quarter of a cucumber, sliced into batons.
• Make a dressing by mixing together 1tbsp sesame oil with 2tbsp sweet chilli sauce, 1tsp soy sauce and the juice of 1 lime.
• Put 100g (3½oz) salad leaves into the bowl with the vegetables. Slice chicken thickly, add to bowl with the dressing and toss well.

THAI MANGO CHICKEN SALAD

Steps:

• Preheat your oven to 350 F, or warm up your grill.
• Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
• Add a little water to the bottom of the pan to keep from drying out.
• Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
• When chicken is cool enough, slice into bite-size pieces.
• Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
• Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
• To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
• Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
• Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
• Serve right in the salad bowl or portion out into individual bowls.

ASIAN-STYLE CHICKEN AND MANGO SALAD

Steps:

• Place the spring onion, carrot, cucumber, celery, mango, bean sprouts, mint and chicken in a large bowl. Gently toss to combine.
• Transfer salad to a serving platter. Sprinkle with coconut and drizzle with dressing to serve.