Chickenmintandlimesalad Recipes

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GRILLED CHICKEN WITH MANGO AND MINT-LIME DRESSING



Grilled Chicken with Mango and Mint-Lime Dressing image

Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and charred radishes for the salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

3 tablespoons fresh lime juice
1 tablespoon minced garlic
1/3 cup safflower oil, plus more for brushing
1/4 cup chopped fresh mint leaves, plus whole leaves for serving
Kosher salt and freshly ground pepper
4 boneless, skinless chicken-breast halves (about 1 1/2 pounds)
1 bunch radishes, preferably small
1 serrano chile
1 bunch watercress, tough lower stems removed
1 mango, peeled, pitted, and cut into sticks
6 ounces queso fresco or goat cheese, crumbled (1 cup)

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.

VIETNAMESE CHICKEN AND MINT SALAD



Vietnamese Chicken and Mint Salad image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1 Thai chile, seeded and minced
1 large garlic clove, peeled, minced
1 tablespoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons Vietnamese or Thai fish sauce (nuoc nam or nam pla)
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced
Freshly grated black pepper
7 to 8 ounces white cabbage, shredded
1 medium carrot, shredded, julienned, or grated
7 ounces cooked chicken breast, shredded, or cut into fine strips
1 bunch mint, plus extra for garnish, leaves roughly chopped
Salt

Steps:

  • In a medium bowl, stirring with spoon, combine the chile, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper, set aside for 1/2 hour. In a large bowl combine cabbage, carrot, chicken breast, and mint, tossing with tongs. Pour cabbage mixture over the dressing, tossing with tongs, slowly and patiently so everything is coated. Add salt, to taste. Serve on a flat plate with mint for garnish.

LIME AND MINT CHICKEN



Lime and Mint Chicken image

When you have left over roast chicken this is a tasty and cool meal for one that's easily doubled if necessary.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

200 g green beans, sliced into thin strips
10 cherry tomatoes, halved
8 mint leaves, minced
1 piece roast chicken
1 tablespoon lime juice
2 tablespoons olive oil
1 tablespoon finely snipped chives
salt and black pepper

Steps:

  • Bring a medium sized saucepan of water to the boil.
  • Drop the beans into the boiling water with a pinch of salt.
  • Boil for 2-3 minutes until the beans are just tender.
  • Discard the chicken skin and any fat and tear bite-size pieces off the bone.
  • Season the shredded chicken, with salt and pepper.
  • Pour the lime juice into a bowl and whisk with olive oil until thick.
  • Stir the beans into the dressing and then add the tomatoes, chicken, mint and chives.
  • Toss and leave to sit for a few minutes, until the flavours meld together.
  • Toss again and eat.

Nutrition Facts : Calories 342.5, Fat 27.6, SaturatedFat 3.9, Sodium 22.8, Carbohydrate 23.8, Fiber 9.7, Sugar 7.9, Protein 5.7

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