CHICKEN, AVOCADO AND MANGO SALAD
This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.
Provided by GREENLIME
Categories Salad
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
- In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
MANGO CHICKEN SALAD WITH AVOCADO
Steps:
- Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt & pepper. Set aside.
- In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions and cilantro. Pour dressing over salad and toss gently to combine.
- Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 370 calories, Sugar 14 g, Sodium 200 mg, Fat 22 g, Carbohydrate 20 g, Fiber 6 g, Protein 23 g
MANGO AND AVOCADO SALAD
Steps:
- In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.
AVOCADO CHICKEN MANGO SALAD WITH HAZELNUT HONEY DRESSING
The contrasting colours in this salad are appealing to the eye and the subtle combination of flavours is divine. This is a great brunch or lunch dish, and in hot weather a dinner dish that I've found always proves to be popular. It caters so well for those NOT into hot and spicy dishes. Adapted from a recipe on a 'Pan or Wok' recipe card from International Masters.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken breasts in a pan, add the stock and lime juice, bring to the boil, then simmer for 20-25, or until the chicken is fully cooked.
- Remove the chicken from the pan with a slotted spoon, set aside in a bowl and allow to cool.
- Cut the chicken into thin strips.
- Halve the avocado, remove the stone, peel the flesh and slice finely; halve the mango, remove the stone, peel the flesh and slice finely.
- In the serving bowl, toss the avocado, mango, chicken and baby spinach leaves.
- Hazelnut Honey Dressing: Roughly chop the nuts, whisk the oils, lime rind and juice, honey and soy sauce in a jug, then stir in the nuts.
- Serving: Pour the Hazelnut Honey Dressing over the avocado, mango, chicken and spinach mixture, and toss lightly until all the salad ingredients are well coated and serve with warm crusty rolls.
- Variation: For extra flavour, add some stir-fried, peeled tiger prawns to the salad mixture just before adding the Hazelnut Honey Dressing.
- Chef's Notes: If you are unable to find toasted nuts, dry-fry the raw nuts in a heavy-based pan for 5 minutes over a low heat, shaking regularly. If you are adding the tiger prawns, depending on how many you add, you may want to make a slightly larger quantity of the dressing.
- Hazelnut Fact: Hazelnuts are also known as filberts. According to tradition, the nuts are ripe for picking on 22 August, the feast day of Saint Philibert. I'm not sure which hemisphere this refers to. The original source of this recipe - and this 'fact' - is Australian, but I don't believe that there are any Australian Saint Philiberts! He's most probably a European saint.
Nutrition Facts : Calories 366.3, Fat 28.1, SaturatedFat 3.4, Cholesterol 3.8, Sodium 617.2, Carbohydrate 25.9, Fiber 5.3, Sugar 15.7, Protein 7.9
HONEY LIME GRILLED CHICKEN SALAD WITH AVOCADO AND MANGO
Delicious summery salad from the Evil Shenanigans cooking blog. Bursting with flavors from the avocado, mango, lime chicken, black beans, cilantro, sesame oil and jalepeno...ENJOY! Note that prep time includes 30 minutes of marinating time.
Provided by Epi Curious
Categories Chicken Breast
Time 1h10m
Yield 2 dinner salads, 2 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl whisk together all the ingredients for the salad dressing. Cover and chill for at least an hour.
- In a plastic bag combine the ponzu, lime juice, garlic, and sugar. Add the chicken and allow to marinate at room temperature for thirty minutes.
- Once marinated, grill or broil the chicken until it reaches an internal temperature of 160°F Cover with foil and allow to rest for ten minutes before slicing into strips.
- In a medium bowl combine the avocado, mango, onion, jalapeno, and cilantro. Mix well.
- To serve place the lettuce on a place, then top with black beans and the avocado mango mixture. Drizzle with dressing then top with some sliced chicken.
Nutrition Facts : Calories 1059, Fat 50.9, SaturatedFat 9.3, Cholesterol 108.1, Sodium 885.5, Carbohydrate 122.5, Fiber 17.1, Sugar 81.2, Protein 40.9
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