Chicken Salad With Mango Yogurt Dressing Food

CHICKEN SALAD WITH MANGO-YOGURT DRESSING

Steps:

• Toss the chicken and other salad ingredients in a large bowl or storage container. Blend the ingredients for the dressing. Pour dressing onto the chicken mixture and toss gently to coat. Adjust seasonings before serving.
• Salad may be served immediately. I like to refrigerate for several hours first before serving to allow the flavors to come out.
• Prep and cooking time doesn't include cooking time for the chicken and are estimations.

TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE

Steps:

• To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
• Pulse until smooth and refrigerate until needed.
• Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
• Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
• Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
• Serve with the dipping sauce.

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.
• * Pungent and peppery seeds (also called kolonji or black onion seeds); available at Indian markets and from adrianascaravan.com.

LENTIL SALAD W/CURRIED MANGO YOGURT DRESSING

Steps:

• In a saucepan, combine lentils, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
• Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl. When lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.
• In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve.

BROCCOLI SALAD WITH MANGO DRESSING

Steps:

• Heat oil in a non-stick wok.
• Add garlic paste and saute for a few seconds.
• Add cumin, cayenne pepper, thyme and oregano.
• Saute for 2 minutes.
• Add broccoli.
• Saute for 4 minutes.
• Transfer to a dish.
• Add tomatoes, lettuce and parsley.
• Toss everything together to mix.
• Keep aside.
• Now prepare the mango dressing by putting all the ingredients listed under it in a blender and processing until smooth.
• Pour this delicious orange dressing over the green salad.
• Serve.

MANGO AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
• Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
• Add the peppers to the bowl with chicken and fruit.
• Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
• You can do the steps above earlier and finish the salad off just before serving.
• Combine the chicken, peppers and fruit with the dressing.
• Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
• Enjoy!

WILD RICE SALAD WITH CURRY DRESSING

Steps:

• Add the chicken broth, rice and seasoning packet to a saucepan. Let come to a boil, reduce heat to low, cover, and simmer 20-25 minutes or until liquid has evaporated and rice is soft.
• Soak raisins in 1 cup of hot water for 10 minutes, then drain.
• To toast pecans, arrange them in a shallow baking tray and cook for 10 to 15 minutes in a 350 degree oven, checking after 8 minutes.
• Once the rice is ready, transfer it to your serving bowl, add the green onions, raisins, pecans, and beans, and stir gently.
• To prepare Curry dressing add mayonnaise, curry powder, honey, apple cider vinegar, ground red pepper, prepared Dijon mustard, and Worcestershire sauce in a small bowl & stir thoroughly.
• Serve with a dollop of Curry dressing on a bed of lettuce leaves.

MANGO SALAD WITH MINT YOGURT DRESSING

Steps:

• In a large bowl combine the mangoes and apples. Drizzle with 1 tablespoon lime juice; toss to coat., In a small bowl, combine the yogurt, honey, ginger, salt and remaining lime juice. Stir into mango mixture. Sprinkle with mint and toss to coat. Refrigerate for at least 15 minutes before serving.