Chicken And Mango Salad With Ginger Orange Dressing Food

CHICKEN AND MANGO SALAD WITH GINGER ORANGE DRESSING

Steps:

• Whisk 1/2 cup oil and next 3 ingredients in a small bowl to blend.
• Season dressing to taste with salt and pepper.
• Heat remaining 1 tablespoon oil in a heavy large skillet over medium-low heat.
• Sprinkle chicken with salt and pepper
• add to skillet.
• Cover and sauté until cooked through, about 6 minutes per side.
• Transfer to a cutting board.
• Cut crosswise into slices
• cool 5 minutes.
• Mound arugula on plates
• top with chicken, mango, ginger, and red onion.
• Drizzle with dressing and serve.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CHICKEN AND MANGO SALAD WITH GINGER-ORANGE DRESSING

Steps:

• Whisk 1/2 cup oil and next 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper; add to skillet. Cover and sauté until cooked through, about 6 minutes per side. Transfer to cutting board. Cut crosswise into slices; cool 5 minutes.
• Mound watercress on plates; top with chicken, mango, and red onion. Drizzle with dressing and serve.

CHICKEN, AVOCADO AND MANGO SALAD

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.

SHREDDED CHICKEN AND MANGO SALAD WITH GINGER DRESSING

Steps:

• Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden.
• Once golden, reduce the heat to medium-low, add the [b]measured[/b] water to the pan, cover with a lid and cook for 10-15 min further.
• Peel and finely chop the ginger. Add the ginger, tamari, rice vinegar, sesame oil and coconut sugar to a bowl or jar and whisk until well blended. Set aside.
• Peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Peel and slice the mango into matchsticks. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Trim and finely slice the spring onion. Pick the mint and coriander leaves. Set aside.
• Once ready, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Juice the lime directly into the pan and season generously with salt and pepper.
• In a large bowl, toss the mint, coriander, mango, spring onion, carrot, cucumber, shredded chicken, sesame and peanuts in the [b]dressing[/b]. Serve immediately.

ASIAN CHICKEN SALAD WITH ORANGE-GINGER DRESSING

Steps:

• Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
• To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
• Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
• Garnish with sliced almonds (optional).

CHICKEN, MANGO & AVOCADO SALAD WITH ORANGE DRESSING

Steps:

• Arrange lettuce leaves on a platter.
• Arrange next four ingredients over lettuce to make eye appealing.
• Place next five ingredients in a large jar, close & shake well.
• Taste dressing before using, add salt and pepper to taste.
• Spoon over salad and serve.
• You should have enough leftover dressing to marinade some chicken or pork for another dish.