CHICKEN MANGO SALAD
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
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
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
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
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
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
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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- Pickle the onions by combining the thinly sliced red onion and 1-2 tablespoon of red wine vinegar in a small bowl. Cover and chill for an hour or so. Drain onions and discard any vinegar remaining in the bowl.NOTE: This step is completely optional; however, I really like what it does for the flavor of the onions. If you forget or don’t have time, don’t worry. In that case, just throw the onions in with the fruit and cukes.
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