Cantina Laredos Chicken Mango Salad Food

SPICED CHICKEN LEGS WITH MANGO SALAD

Steps:

• Heat the tablespoon sesame oil in a deep frying pan, cook chicken, in batches, until browned all over about 7-8 Min's. (Do not skip this step, chicken will not brown with sauce and you will end up with unappealing looking legs on your plate.).
• Meanwhile, combine remaining chicken ingredients in a jug.
• Return chicken to pan with stock mixture, bring to the boil, reduce heat, simmer, covered, about 25 Min's or until chicken is cooked through.
• Salad:.
• Combine all the salad ingredients in a bowl, mix the ingredients for the dressing in a jug pour over salad greens and toss through.
• To Serve: Divide chicken and salad among serving plates, drizzle chicken with remaining pan juices if desired.
• I have listed 3-4 on the serving depending on whether you want to serve 2 or 3 drumsticks per person.

CANTINA LAREDO'S CHICKEN MANGO SALAD

Steps:

• Place the field greens in a big salad bowl.
• Cut up chicken breasts and add to greens.
• Slice grapes in half and add that along with the jicama, mango pumpkin seeds and queso fresco and toss.
• Mix honey, vinegar and salt until combined and pour over salad.

HALOUMI, PROSCIUTTO AND MANGO SALAD

Steps:

• Wash and drain lettuce and scatter in serving bowl.
• Peel Mango and slice into thin strips.
• Combine Molasses and Olive Oil in small bowl and mix well.
• Slice Haloumi into thin slices and fry until golden on both sides. Set aside to cool slightly.
• Drape the Mango, Prosciutto and Haloumi over the lettuce leaves and drizzle with Molasses.
• Serve immediately.

CHICKEN TARRAGON & MANGO SALAD

Steps:

• Line a backing tray with baking paper,
• Bake the chicken breast in the over, with a sprinkle of tarragon, turn two times and let bake for at least 30 minutes, until cooked through.
• Mix all the vegetable items together.
• Once chickeb is cooked, remove from oven and allow to cool slightly, then cut into thin slices and serve over the salad mix.
• Squeeze some lemon or orange juice over the salad.
• Season with salt and pepper.

SPICY MANGO CHICKEN SALAD

Steps:

• heat olive oil in pan until hot, add peppers saute until aromatic, add mango and saute for another 2 mins, remove from pan.
• sprinkle both sides of breasts with seasonings add to hot pan and sear both sides.
• lower heat to low, add dressing, lime juice, chili sauce and mango/pepper mix. Cover and let simmer until chicken is done. Be careful the dressing will burn easily.
• serve over a bed of lettuce.

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

Steps:

• Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
• Cut avocado in half and remove the seed.
• With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
• Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
• With two forks, mash the avocados to make a chunky paste.
• Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
• Serve with chips and enjoy!