Mango Madness Salad With Caribbean Chicken Strips Recipes

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CHICKEN MANGO SALAD



Chicken Mango Salad image

This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It's the perfect easy salad for lunch or a light dinner.

Provided by Katerina | Diethood

Categories     Salads

Time 40m

Number Of Ingredients 15

1 pound cooked chicken breasts, (sliced)
6 cups romaine lettuce, (rinsed, dried, and chopped)
2 cups baby spinach ()
1 mango, ( pitted, peeled, and diced)
2 cups halved cherry tomatoes
1 English Cucumber, (sliced and cut into half moons)
⅓ cup diced red onion
¼ cup parsley or cilantro, (finely chopped)
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
1 to 2 tablespoons honey, (or to taste)
2 teaspoons Dijon mustard
1 clove garlic, (finely minced)
½ teaspoon salt, (or to taste)
¼ teaspoon fresh ground black pepper, (or to taste)

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.

Nutrition Facts : Calories 296 kcal, Carbohydrate 15 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 288 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING



Caribbean Chicken Salad with Mango Dressing image

A recipe for grilled Caribbean Chicken Salad packed with crisp veggies, black beans, juicy chicken and sweet oranges, topped with a tangy mango dressing.

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 50m

Number Of Ingredients 19

4 tablespoons reduced sodium soy sauce
4 tablespoons extra virgin olive oil
2 tablespoons brown sugar (light or dark)
2 teaspoons ground ginger
4 thin cut chicken breasts* (about 12 ounces)
1/2 small red onion (thinly sliced)
18 ounces chopped romaine lettuce (leafy greens and hearts)
2 red bell peppers (cored and diced)
1 cup canned reduced-sodium black beans (rinsed and drained)
15 ounces mandarin oranges in light syrup (drained (or substitute other juicy tropical fruits, such as diced mango or diced pineapple))
Fresh cilantro (for serving)
1 large mango* (peeled, pitted and roughly chopped or 1 1/4 cups frozen and thawed mango chunks)
1/3 cup freshly squeezed lime juice ((about 2 medium size limes, though you may need additional if the limes are not very juicy))
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
3 tablespoons extra virgin olive oil

Steps:

  • Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
  • Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
  • Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
  • Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
  • In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.

Nutrition Facts : ServingSize 1 (of 4) with 2 tablespoons of mango dressing, Calories 371 kcal, Carbohydrate 46 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 591 mg, Fiber 8 g, Sugar 30 g

MANGO CHICKEN SALAD



Mango Chicken Salad image

Delicious dinner ready in 50 minutes! Enjoy this distinctive chicken and mango salad made with Yoplait® Light Fat-Free apricot mango yogurt.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 12

Number Of Ingredients 9

3 containers (6 oz each) Yoplait® Light Fat-Free apricot mango yogurt
1/2 cup white vinegar
1 1/2 teaspoons salt
1 teaspoon ground ginger
6 cups chopped cooked chicken
3 ripe medium mangoes, seeds removed, peeled and diced (about 3 cups)
3/4 cup sliced green onions
2 bags (16 oz each) coleslaw mix
1 cup slivered almonds, toasted if desired

Steps:

  • In very large bowl, mix all dressing ingredients until blended. Add chicken, mangoes and onions; stir gently to blend. Cover; refrigerate at least 30 minutes to blend flavors, or until serving time.
  • Just before serving, stir coleslaw blend and almonds into salad.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 18 g

MANGO MADNESS SALAD WITH CARIBBEAN CHICKEN STRIPS



MANGO MADNESS SALAD WITH CARIBBEAN CHICKEN STRIPS image

Categories     Chicken     Leafy Green     Marinate     Low Fat

Yield Makes 4 servings

Number Of Ingredients 13

1lb Chicken tenders or breasts cut into strips
1 pkg of McCormick Grill Mates
Spicy Carribean Marinade
2 5oz pkgs of Spring Mix salad greens or your favorite
3 Mangos ripe to touch. Peeled and choped into small chunks.(use approx 1 1/2 for the dressing)The remainder to toss into the salad
1 Large red onion finely sliced
Olive oil (enough to strean into the dressing)
1/4 cup champagne vinegar
1/2 cup cilantro loosely packed, chopped
pinch of salt
pinch of pepper
2-3 tablespoons of sugar
1/2 cup honey coated almonds or your favorite nut

Steps:

  • Prepare the marinade according to directions on package. Add your slices of chicken and marinate in refrigerator for 15 min. Peel and chop your mangos set aside 1 1/2 cups for salad. In a food processor or blender add the remainder of mango,champagne vinegar, and cilantro. Pulse these ingredients and stream in olive oil until the desired consistency. Add sugar, salt and pepper to taste. Set aside, place your green on a large platter and slice red onion and scatter on top of greens along with your mango chunks. Grill chicken strips until no longer pink. Place chicken strips on bed of greens and top with mango dressing and nuts. Enjoy!

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