Chicken Mango Avocado Salad With Orange Dressing Food

CHICKEN MANGO SALAD

Steps:

• Add chopped romaine lettuce and baby spinach to a large salad bowl.
• Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
• In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
• Drizzle dressing over the salad.
• Serve.

GREEN SALAD WITH MANGO AND AVOCADO

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.

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.

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

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.

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.