Chicken And Mango Salad Food

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CHICKEN, AVOCADO AND MANGO SALAD



Chicken, Avocado and Mango Salad image

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

2 tablespoons brown sugar
¼ cup water
⅓ cup lime juice
½ cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos - peeled, seeded and diced
2 avocados - peeled, pitted and diced
1 (10 ounce) package spring lettuce mix

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

CHICKEN, SPINACH AND MANGO SALAD RECIPE



Chicken, Spinach and Mango Salad Recipe image

Add sweetness to your lunchtime routine with our Chicken, Spinach and Mango Salad Recipe! This Healthy Living mango salad recipe also features avocados.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 5 servings, about 2 cups each.

Number Of Ingredients 6

1 pkg. (10 oz.) baby spinach leaves
1 mango, peeled, sliced
1 avocado, sliced
1 small red onion, thinly sliced
2/3 cup KRAFT Lite Raspberry Vinaigrette Dressing
2 cups cooked chicken strips

Steps:

  • Toss spinach with mangos, avocados and onions in large bowl.
  • Add dressing; mix lightly.
  • Top with chicken.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g

SPICY CHICKEN WITH MANGO SALAD



Spicy chicken with mango salad image

A superhealthy spicy perk-up for chicken

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 10

4 skinless boneless chicken breasts
drizzle olive oil
1 tbsp garam masala
1 large ripe mango
½ cucumber
½ small red onion
handful fresh coriander leaves
4 tbsp soured cream or natural yogurt
grated zest and juice ½ lime
warm naan bread , to serve

Steps:

  • Heat a griddle or frying pan until hot. Rub the chicken with oil, garam masala and a good pinch of salt. Cook for 6 minutes on each side or until slightly charred and cooked through.
  • Peel and slice the mango into slim wedges. Halve the cucumber lengthways and slice thickly at an angle. Thinly slice the onion. Toss the salad ingredients together with the coriander and pile onto plates.
  • Mix the soured cream or yogurt with the lime zest and juice, season and dollop beside the salad. Cut the chicken in half or into thirds diagonally, arrange next to the salad and serve with naan bread.

Nutrition Facts : Calories 262 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.25 milligram of sodium

CURRIED CHICKEN & MANGO SALAD



Curried chicken & mango salad image

This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two

Provided by Cassie Best

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 10

6 chicken mini fillets
1 tsp olive oil
2 tsp curry powder
4 tbsp Greek yogurt
2 tbsp mango chutney
zest ½ lime and 2 tsp juice
1 Little Gem lettuce , leaves separated
1 ripe mango , peeled and sliced
½ red onion , finely sliced
2 tsp toasted sesame seed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
  • Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
  • To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium

CHICKEN AND MANGO SALAD



Chicken and Mango Salad image

Simple summer salad makes good use of leftover chicken and summer fruit. Recipe adapted from newspaper recipe.

Provided by ellie_

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 cups cooked chicken, cut into bite size pieces
2 whole mangoes, peeled and chopped
12 cherry tomatoes
1 green bell pepper, chopped
2 green onions, sliced
1/2 cup plain nonfat yogurt
1 tablespoon raspberry vinegar
1 tablespoon lemon juice
1 teaspoon sugar
spinach leaves (optional)
1/2 cup strawberry, sliced, garnish (optional)
1 kiwi, sliced garnish (optional)
2 stalks celery, chopped
1 cup alfalfa sprout (or other sprouts) (optional)
1 granny smith apple, chopped (or other apple) (optional)
3 radishes, thinly sliced (garnish) (optional)
2 ounces slivered almonds (garnish) (optional)

Steps:

  • In a large salad bowl combine salad ingredients (chicken, mangoes, tomatoes, bell pepper, green onions, celery, sprouts, and apples).
  • Toss.
  • In a small bowl whisk together vinegar, lemon juice and sugar.
  • Add yogurt to dressing and stir well to combine.
  • Add dressing to salad and toss well.
  • Refrigerate at least 2 hours.
  • Serve on spinach leaves and garnish with sliced strawberries, kiwi, radishes and almonds.
  • Toss.

Nutrition Facts : Calories 260.5, Fat 5.5, SaturatedFat 1.5, Cholesterol 53.1, Sodium 98.5, Carbohydrate 33.3, Fiber 4.3, Sugar 29, Protein 21.6

MANGO, CHICKEN AND SPINACH SALAD



Mango, Chicken and Spinach Salad image

A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.

Provided by justcallmetoni

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 18

2/3 cup fat-free chicken broth
1 lb boneless skinless chicken breast
1/4 teaspoon ground ginger
salt and pepper
6 cups Baby Spinach
2 medium mangoes, cut into bite-size pieces
1 small cucumber
1/2 large sweet red peppers or 1/2 red onion
1/3 cup mango nectar
2 teaspoons honey mustard
1/2 teaspoon curry powder
1 tablespoon white wine vinegar
1 teaspoon canola oil
1/4 teaspoon ginger
1/8 teaspoon black pepper
1/8 teaspoon table salt
1 teaspoon water (optional)
1/2 teaspoon cornstarch (optional)

Steps:

  • Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
  • If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
  • Transfer the dressing (warm or cold) into a large bowl.
  • Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
  • Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
  • Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

MANGO & GRILLED CHICKEN SALAD



Mango & Grilled Chicken Salad image

We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
6 cups torn mixed salad greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and cubed
1 cup fresh sugar snap peas, halved lengthwise

Steps:

  • Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

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