Chicken Salad With Mango And Mint On Flatbread Food

GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING

Steps:

• Start by marinating the chicken in half a cup of mango cilantro salad dressing. Set aside for 15 minutes.
• Add olive oil to a grill pan, and cook the chicken for 15 minutes, turning halfway. Let it rest for 5-10 minutes before slicing.
• To assemble the salad, add lettuce, cucumbers, bell peppers, avocado, cilantro and grilled chicken to a large bowl. Pour the dressing on top and toss to combine. Serve immediately or the salad will get soggy.

CHICKEN & GREEN MANGO THAI SALAD

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the peanuts on a tray, then place in the oven to roast until golden.
• For the dressing, mix the fish sauce, rice wine vinegar and 2 tablespoons of lime juice in a small bowl. Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits).
• Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. Taste to make sure the flavours are balanced: it should be zesty, sweet and fresh, with depth from the fish sauce.
• Place the chicken in a deep pan, cover with water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes, or until cooked through.
• Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves.
• Peel and cut the onion into fine wedges, trim and finely dice the spring onions, then halve the tomatoes.
• Crush the roasted peanuts in a pestle and mortar.
• Transfer the cooked chicken to a bowl of iced water to cool, then drain and shred the meat and place in a large bowl.
• Add the chopped vegetables, beansprouts and beancurd (if using) to the bowl with the chicken and toss to combine.
• Divide among serving plates and drizzle lightly with the dressing. Sprinkle over the peanuts, then tear over the coriander leaves and serve with finely sliced red chilli, if you like.

CRUNCHY CHICKEN & MANGO SALAD

Steps:

• Whisk juice, vinegar, soy sauce, sesame oil and sambal oelek (if using) in a large bowl. Add cabbage, peas, chicken, mango, mint and scallions; toss gently to coat. Serve the salad sprinkled with sesame seeds.

ROAST CHICKEN AND MANGO SALAD WITH YOGURT

Steps:

• Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
• Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.

MANGO CHICKEN

Steps:

• Cut chicken into three 4 inch pieces.
• Seed, core and cut peppers into 1-inch pieces.
• Slice onions into 1 1/2-inch lengths.
• Peel and pit mangoes and cut into 2/3-inch pieces.
• Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
• In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
• Transfer to plate.
• Add remaining oil to wok; stir-fry peppers for 2 minutes.
• Stir in ginger, cook for 30 seconds.
• Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
• Stir in onions and mango.
• Sprinkle with cashews (if using).

CHICKEN SALAD WITH MANGO AND MINT

Steps:

• In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
• Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to 12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
• While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
• In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
• Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.

GRILLED CHICKEN AND MANGO SALAD

Steps:

• Combine dressing ingredients in a screw top jar and shake well.
• Combine everything else in a large bowl and top with dressing. Toss to coat.

CHICKEN AND MANGO SALAD

Steps:

• Put two 125g (4oz) chicken breasts into a dish, season, then add 2cm (1in) piece fresh root ginger, grated, and 1tbsp sesame oil. Toss to coat.
• Heat a non-stick frying pan or griddle and fry chicken for 10min each side until golden. Check meat is cooked by slicing a little off - there should be no pink juices. Set aside.
• Peel and slice 1 small mango and half an avocado. Put into a bowl with a quarter of a cucumber, sliced into batons.
• Make a dressing by mixing together 1tbsp sesame oil with 2tbsp sweet chilli sauce, 1tsp soy sauce and the juice of 1 lime.
• Put 100g (3½oz) salad leaves into the bowl with the vegetables. Slice chicken thickly, add to bowl with the dressing and toss well.

THAI MANGO CHICKEN SALAD

Steps:

• Preheat your oven to 350 F, or warm up your grill.
• Stir together the marinade ingredients and slather over chicken breasts. Set chicken in a baking dish or pan.
• Add a little water to the bottom of the pan to keep from drying out.
• Bake 30 to 40 minutes, or until cooked through. Alternatively, grill chicken over a hot grill, basting with leftover marinade.
• When chicken is cool enough, slice into bite-size pieces.
• Combine all dressing ingredients in a bowl or cup, stirring to dissolve sugar. This dressing should be a mingling of sweet, sour, spicy and salty, but an emphasis on sweet and spicy. (Note: it will taste strong now, but will be delicious when combined with the salad). Set aside.
• Place coconut in a dry frying pan and stir continuously 2 to 3 minutes over medium heat, or until it turns light golden brown and fragrant. Transfer to a bowl to cool. Set aside.
• To finish, place all salad ingredients together in a large bowl: mango, red pepper, cucumber, sprouts, onion, basil, and chicken.
• Pour over the dressing and toss well. Add the toasted coconut and nuts and toss again.
• Do a taste-test. If you prefer it sweeter, add a little more sugar. If too salty or sweet, add more lime juice. Add more chili for more spice.
• Serve right in the salad bowl or portion out into individual bowls.

MANGO CHICKEN SALAD

Steps:

• In a large bowl, combine corn, green peas, pomegranate, grapes, celery, kohlrabi, chicken, mint and cilantro.
• In a small bowl, combine pepper paste, chutney and sandwich spread. Whisk to combine.
• Add dressing to chicken and vegetables. Mix well until thoroughly combined.
• Leave to rest at least 30 minutes for flavors to combine.
• Serve chilled on toast or over a green salad.

CHICKEN MANGO SALAD

Steps:

• Place the ingredients for the marinade in a bowl and mix together, place the chicken breasts in the bowl and coat evenly in the marinade. Cover and leave for 30 min - overnight.
• Preheat oven to 180C/355F.
• Melt 1 Tbspn coconut oil or olive oil in a cast iron pan on a high heat. Once the pan is very hot turn the pan down to a medium high heat. Cook the chicken breasts for about 3 minutes on each side so that they are are golden brown on the outside.
• Remove the chicken from the pan and place in an oven proof dish, poor over any remaining marinade. Cover the dish with foil and place chicken in the oven for 20 minutes or until cooked. To test, insert a skewer or knife and ensure that the juices run clear.
• While the chicken is cooking assemble the ingredients for the salad into bowls.
• Then prepare the dressing. Place all of the ingredients in a high speed blender. Blitz until you have a smooth liquid. Taste and add more salt and pepper if desired.
• Once you have removed the chicken from the oven, leave to cool for 5 minutes then slice into strips.
• Place the chicken on top of the salad and drizzle with the mango salad dressing.

CHICKEN SALAD WITH MANGO CHUTNEY

Steps:

• Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks.
• Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.

CHICKEN SALAD WITH MANGO AND MINT ON FLATBREAD

Steps:

• Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.
• Put the chicken in a medium stockpot, and cover with water by 1 inch. Bring to a boil. Reduce heat. Simmer the chicken until cooked through, 10 to 12 minutes.
• Transfer the chicken to a bowl. Let cool slightly. Shred the chicken with your fingers; transfer to a bowl. Reserve 2 tablespoons dressing; add the remaining dressing to the chicken. Toss well.
• Prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Cook the sugar snap peas until crisp-tender, about 30 seconds. Transfer to the ice-water bath to stop the cooking. Drain.
• Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.
• Add the mango and jícama to the chicken; toss well. Season with salt and pepper.
• Arrange the arugula mixture over each lavash, dividing evenly. Top with the chicken salad. Roll up the lavash to enclose the filling. Cut in half diagonally, and serve.