Mango Pecan Salad Recipes

MANGO-PECAN SALAD

Mango-Pecan Salad image

Juicy mango complements the zesty balsamic vinaigrette in a savory, 20-minute side salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1/4 cup chopped pecans
5 cups torn mixed salad greens
1 medium mango, seed removed, peeled and cut up (3/4 to 1 cup)
1/4 cup sliced green onions (about 4 medium)
1/4 cup balsamic vinaigrette or other oil-and-vinegar dressing
2 slices bacon, cooked, crumbled

Steps:

Heat oven to 350°F. In shallow pan, spread pecans. Toast in oven 5 to 8 minutes, stirring occasionally, until light brown; cool.
In large serving bowl, toss salad greens, mango, green onions and vinaigrette. Top with bacon and pecans. Serve immediately.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 7 g, TransFat 0 g

MANGO-PECAN CHICKEN

Mango-Pecan Chicken image

The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here's my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.

Provided by morble

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, halved and sliced
2 mangos - peeled, seeded, and cubed
2 tablespoons lemon juice
1 tablespoon white sugar
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
⅛ teaspoon ground mace
4 skinless, boneless chicken breast halves - cut in half lengthwise
salt and pepper to taste
1 tablespoon vegetable oil
¼ cup chopped pecans

Steps:

Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 25 g, Cholesterol 67.2 mg, Fat 14.9 g, Fiber 3.1 g, Protein 26 g, SaturatedFat 2.4 g, Sodium 61.8 mg, Sugar 20.1 g

SPINACH SALAD WITH MANGO AND CANDIED PECANS

Spinach Salad with Mango and Candied Pecans image

Provided by Katie Morford

Categories Salad Fruit Leafy Green Nut Side Quick & Easy Mango Pecan Spinach Spring Bon Appétit San Francisco California Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Steps:

Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

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