Grilled Chicken Salad With Mangoes And Greens Recipes

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GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING



Grilled Chicken Mango Salad with Mango Cilantro Dressing image

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

1 tablespoon Olive Oil
6 Chicken Thighs (skinless and boneless)
1/2 cup Mango Cilantro Dressing
5 cups Lettuce (roughly chopped)
2 Cucumbers (diced)
1 Bell Pepper (sliced thinly)
1 Ripe Avocado (sliced or cubed)
1/2 cup Cilantro (roughly chopped)
1/2 cup Mango Cilantro Salad 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.

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

GRILLED CHICKEN AND MANGO SALAD



Grilled Chicken and Mango Salad image

Please your palate with this Grilled Chicken and Mango Salad. Strawberries and mangos help make this spinach salad as colorful as it is tasty!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 cup prepared GOOD SEASONS Italian Dressing Mix, divided
4 small boneless skinless chicken breasts (1 lb.)
6 cups torn fresh spinach
2 mangos, peeled, sliced
1 cup sliced fresh strawberries
1/2 cup slivered red onions

Steps:

  • Heat greased grill to medium heat.
  • Pour 1/2 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate.
  • Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Meanwhile, cover 4 plates with spinach.
  • Slice chicken; place over salads. Top with fruit, onions and remaining dressing.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

MANGO & GRILLED CHICKEN SALAD



Mango & Grilled Chicken Salad image

We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
6 cups torn mixed salad greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and cubed
1 cup fresh sugar snap peas, halved lengthwise

Steps:

  • Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

GRILLED CHICKEN ON GREENS WITH CITRUS DRESSING



Grilled Chicken on Greens with Citrus Dressing image

If you love the flavors of the Southwest - cumin, chili powder, a little cayenne heat - this versatile recipe for grilled chicken with fresh red and green peppers gives you something more. Discover a spicy dressing that keeps well in the refrigerator, for those days when you're running late and just want a salad, or an unexpected picnic pops up. -Therese Anderson, Pine City, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 20

1 pound boneless skinless chicken breasts
DRESSING:
1 cup mayonnaise
1 cup sour cream
1/3 cup orange juice
2 tablespoons lemon juice
4 teaspoons grated orange zest
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon pepper
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
4 cups torn leaf lettuce
1 medium tomato, seeded and chopped
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1/2 cup shredded cheddar cheese

Steps:

  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, combine the dressing ingredients; set aside. In a large bowl, combine the lettuce, tomato, onion, peppers and cheese; divide among eight plates. Cut chicken into bite-size pieces; place over salad. Serve with dressing.

Nutrition Facts : Calories 380 calories, Fat 31g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 326mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

GRILLED CHICKEN SALAD WITH MANGOES AND GREENS



Grilled Chicken Salad with Mangoes and Greens image

Categories     Salad     Chicken     Leafy Green     Low Cal     Low/No Sugar     Backyard BBQ     Lunch     Mango     Grill     Grill/Barbecue     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 whole skinless boneless chicken breasts, halved
5 tablespoons olive oil
2 scallions, minced
2 teaspoons fresh thyme leaves
1 tablespoon balsamic vinegar
1 shallot, minced
4 cups shredded romaine, rinsed and spun dry
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry
1/2 cup finely shredded red cabbage
1 large mango, peeled, pitted, and cut into 1-inch dice

Steps:

  • On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes
  • In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
  • Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.

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