Chicken Mango Salsa Salad With Chipotle Lime Vinaigrette Food

CHIPOTLE-MANGO BBQ CHICKEN

Chipotle-Mango BBQ Chicken image

Provided by Guy Fieri

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Steps:

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

CHICKEN, MANGO & JICAMA SALAD W TEQUILA-LIME VINAIGRETTE

Chicken, Mango & Jicama Salad W Tequila-Lime Vinaigrette image

That name is a mouthful, I know! But a tasty mouthful. If you've never tried jicama, here is your chance! This a bit time consuming but you can easily make the dressing ahead of time. You can also do the tortilla strips ahead and store in a airtight container, or omit them altogether and use store-bought tortilla chips.

Provided by little_wing

Categories Chicken

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup chopped fresh cilantro
1/4 cup orange juice
2 tablespoons lime juice
1 -2 tablespoon tequila
2 tablespoons extra virgin olive oil
1 -2 tablespoon honey
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6 inch) corn tortillas, cut into 1/2-inch wide strips
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash ground red pepper
1/4 cup orange juice
1/4 cup low sodium soy sauce
2 teaspoons minced garlic
3/4 teaspoon chili powder
6 boneless skinless chicken breast halves
1 small jicama, peeled and cut into thin strips
1 medium mango, peeled and diced
1 (6 ounce) bag mixed salad greens

Steps:

For vinaigrette:.
Combine all ingredients and whisk until thoroughly combined. Chill until ready to use.
For Tortilla strips:.
Place strips in large bowl and spray with cooking spray, tossing to coat.
Combine seasonings and sprinkle over strips, tossing to coat.
Fry in oil until lightly browned or spread over cookie sheet and bake at 350 for 8 minutes. They will get crispy as they cool.
For Chicken:.
Combine marinade ingredients in large zip-loc bag.
Add chicken and marinate at least 2 hrs, turning bag occasionally.
Preheat grill.
Remove chicken from bag and discard marinade.
Sprinkle chicken with 1/2 tsp salt.
Grill 5 minutes on each side or until done.
Cut meat into 1/2" slices.
For Salad:.
Combine jicama, mango and greens in large bowl.
Pour vinaigrette over salad and toss to coat.
Divide into servings and top with chicken and tortilla strips.
Whew! Sit down and enjoy it all with a frozen margarita that someone else fixed!

Nutrition Facts : Calories 296.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 75.5, Sodium 605, Carbohydrate 28, Fiber 5.3, Sugar 13.8, Protein 27.8

SPICY CHICKEN SALAD WITH MANGO SALSA

Spicy Chicken Salad with Mango Salsa image

When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

2 cups chopped peeled mangoes
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 packages (9 ounces each) ready-to-use grilled chicken breast strips
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Dash salt
2 tablespoons olive oil
2 packages (8 ounces each) ready-to-serve European blend salad greens
1/3 cup oil and vinegar salad dressing
2 cups shredded pepper Jack cheese
Tortilla chips

Steps:

For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.

Nutrition Facts :