Grilled Chicken Mango Salad With Mango Cilantro Dressing Food

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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

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

GRILLED CHICKEN AND MANGO SALAD



Grilled Chicken and Mango Salad image

A calorie-light but hearty salad, intended as a one-dish meal. No sugar, no mayo. Enjoy! (Cooking time includes is time to grill chicken)

Provided by Isabeau

Categories     One Dish Meal

Time 30m

Yield 1 1 salad, 2-4 serving(s)

Number Of Ingredients 13

1 ripe mango, cubed
1 ripe avocado, cubed
1 (5 ounce) package mixed greens or 1 (5 ounce) package lettuce
2 chicken breasts, boneless and skinless, grilled and chopped (wood chips add a wonderful flavor when you don't have time to marinate)
1/4 cup cilantro, chopped
2 tablespoons scallions, chopped
1 jalapeno, diced
2 minced garlic cloves
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lemon juice
1 tablespoon olive oil

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.

MANGO & GRILLED CHICKEN SALAD



Mango & Grilled Chicken Salad image

We live in the hot South, and this awesome fruity chicken salad is a weeknight standout. I buy salad greens and add veggies for color and crunch. -Sherry Little, Sherwood, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
6 cups torn mixed salad greens
1/4 cup raspberry or balsamic vinaigrette
1 medium mango, peeled and cubed
1 cup fresh sugar snap peas, halved lengthwise

Steps:

  • Toss chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat on each side until no longer pink, 3-4 minutes. Cut chicken into 1-in. pieces., Divide greens among 4 plates; drizzle with vinaigrette. Top with chicken, mango and peas; serve immediately.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

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