GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING
Grilled Chicken Mango Salad with Mango Cilantro Dressing is loaded with cucumbers, peppers, avocado and has a crazy good dressing that doubles up as a marinade! Best summer salad ever!
Provided by Richa
Categories Dips, Dressings & Sauces Salads
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 664 kcal, Sugar 12 g, Sodium 732 mg, Fat 52 g, SaturatedFat 11 g, Carbohydrate 20 g, Fiber 6 g, Protein 31 g, Cholesterol 166 mg, ServingSize 1 serving
CHICKEN & GREEN MANGO THAI SALAD
Recipe from Anil at Moraes of Manna at Broadway Market in London.
Provided by Anil at Moraes of Manna
Categories Mains Jamie Magazine Chicken Alfresco Dinner Party Asian Chicken breast
Time 1h
Yield 4 as a main, 6 as a starter
Number Of Ingredients 24
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.
Nutrition Facts : Calories 271 calories, Fat 5.4 g fat, SaturatedFat 1.3 g saturated fat, Protein 28.2 g protein, Carbohydrate 24.1 g carbohydrate, Sugar 21.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CHICKEN, AVOCADO AND MANGO SALAD
This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.
Provided by GREENLIME
Categories Salad
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 19.8 g, Cholesterol 54.6 mg, Fat 16.4 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 697.5 mg, Sugar 11.7 g
CURRIED CHICKEN & MANGO SALAD
This lightly-spiced, fruity salad is a modern take on Coronation chicken - a low calorie-lunch for two
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice.
- Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick).
- To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
CHICKEN MANGO SALAD
This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It's the perfect easy salad for lunch or a light dinner.
Provided by Katerina | Diethood
Categories Salads
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 296 kcal, Carbohydrate 15 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 288 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
CRUNCHY CHICKEN & MANGO SALAD
This Asian-inspired dinner salad has terrific crunch, thanks to sugar snap peas and napa cabbage. Give the dressing a kick of heat by adding a bit of sambal oelek, an Indonesian hot sauce that you can find in most large supermarkets and Asian grocery stores.
Provided by Carolyn Malcoun
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 24.7 g, Cholesterol 59.5 mg, Fat 8.6 g, Fiber 4.7 g, Protein 27.2 g, SaturatedFat 1.3 g, Sodium 505.3 mg, Sugar 16 g
MANGO CHICKEN SALAD WITH AVOCADO
Steps:
- Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt & pepper. Set aside.
- In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions and cilantro. Pour dressing over salad and toss gently to combine.
- Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 370 calories, Sugar 14 g, Sodium 200 mg, Fat 22 g, Carbohydrate 20 g, Fiber 6 g, Protein 23 g
BLACK BEAN AND MANGO CHICKEN SALAD
I adapted a previous version of this great salad to include some really awesome and complimentary flavors to the grilled chicken, the mangos - and of course, to the black beans. Plus, this is a great way to get rid of leftover grilled or roasted chicken.
Provided by stephanierndos
Categories Mango
Time 14m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the salad;
- Toss all ingredients in large bowl. Refrigerate. Serve with baked tortilla crisps if desired.
- For the Tortilla crisps;
- 1. Preheat the oven to 425°F Coat rimmed baking sheets with nonstick cooking spray.
- 2. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into thin strips (pizza cutter works great) and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use.
Nutrition Facts : Calories 871.5, Fat 26.2, SaturatedFat 4.9, Cholesterol 32.9, Sodium 1062.6, Carbohydrate 127.6, Fiber 14.4, Sugar 19.5, Protein 34.7
MANGO-CHICKEN SALAD
This tropical citrus salad is perfect for a light garden brunch. Most of the preparation can be done in advance, there's plenty of time to spend with your family.
Categories Lunch
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make salad dressing, combine salad dressing mix with vinegar and 1/2 cup of orange juice. Refrigerate for at least 1 hour.
- Preheat oven to 350°F. Coat a small baking pan with cooking spray. Place chicken breasts in pan; pour remaining 1/4 cup orange juice over chicken and sprinkle with lemon pepper seasoning. Bake breasts for 30 minutes. Cool and dice into 1/2-inch pieces.
- While chicken is cooking, place almonds on a jelly roll pan and bake in oven alongside chicken for 10 minutes; cool and set aside.
- Toss salad greens, celery, scallions and chicken with dressing. Divide onto 4 plates. Top each salad with 1/4 cup mango and 1 tablespoon almonds; serve.
Nutrition Facts : Calories 151 kcal
MANGO, CHICKEN AND SPINACH SALAD
A light and refreshing entree salad inspired by a Weight Watchers recipe. But don't let this meal's origin stop you from trying this. If mango is not available, then peaches and peach nectar should also work well. I have presented two ways to prepare the dressing, a simple vinagrette and a warmer version thickened with cornstarch. For those following the Flex Program, the salad is 4 points per serving. For Core folks, the salad is Core plus 1 point for the non-Core dressing.
Provided by justcallmetoni
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
- If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
- Transfer the dressing (warm or cold) into a large bowl.
- Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
- Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
- Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.
MANGO CHICKEN SALAD
Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
- In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.
Nutrition Facts : Calories 420 g, Fat 10 g, Fiber 5 g, Protein 49 g
CHICKEN MANGO SALAD
A fresh and healthy chicken mango salad with a full flavoured mango coriander/cilantro dressing. Paleo + Whole30 friendly.
Provided by Hope Pearce
Categories Dinner
Time 35m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 511 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 38 grams fat, Fiber 8 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 245 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
MANGO CHICKEN SALAD RECIPE
The bright and delicious Mango Chicken Salad is perfect on its own or as scrumptious, creamy sandwich filling. The sweet mango compliments the succulent chicken and adds a tropical flair to each bite!
Provided by Becky Hardin
Categories Main Course
Time 5m
Number Of Ingredients 6
Steps:
- Chop or shred cooked and cooled chilled chicken breast. Place in a large mixing bowl.
- Mix Greek yogurt and mayonnaise with the chicken.
- Add cubed mango, cilantro, and salt and pepper and stir to combine.
- Serve on your favorite bread, rolls, or crackers. Also good by itself or in a green salad.
Nutrition Facts : Calories 309 kcal, Carbohydrate 11 g, Protein 50 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 132 mg, Sodium 328 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
MANGO & GRILLED CHICKEN SALAD
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
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
MANGO CHICKEN SALAD
This Mango Chicken Salad is made with cooked chicken, mango, red onion, and an easy homemade mayo. Even better, it comes together in 15 minutes! It's a make-ahead meal that's perfect for lunch!
Provided by Erin
Categories lunch
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat, then add the chicken, onion and jalapeño pepper and sauté until chicken is cooked; pour into a bowl.
- Add homemade mayo, mango and cilantro, then add the lime juice, chili powder, salt, and pepper and stir to combine. Do a taste test and see if you think it needs more lime juice and/or chili powder.
- Scoop chicken salad onto bread (or eat as-is) and enjoy!
MANGO SALAD WITH CHILI LIME CHICKEN
This Mango Salad will have you craving salad! This Mango Salad is a healthy, refreshing, delightful, tropical explosion in every forkful! It's bursting with juicy, chili lime chicken, sweet mangos, juicy oranges, creamy avocados, crunchy bell peppers, cherry tomatoes, and buttery cashews all doused in sweet and tangy Honey Lime Vinaigrette. It's a symphony of YUM you are going to want an encore of for lunch, dinner, entertaining and potlucks. This Mango Salad is easy to make and prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the Mango Salad by using more or less of your favorite ingredients. Now prepare yourself for the Mango Salad of your dreams - your sweet, tangy, crunch, creamy, refreshing, paradisaical dreams.
Provided by Jen
Categories Salad
Time 52m
Number Of Ingredients 20
Steps:
- Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
- Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
- Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
- You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.
MANGO CHICKEN SALAD SANDWICH
This mango chicken salad sandwich is a croissant stuffed with fresh mango chicken salad - chicken, sweet mango, fresh basil, green onions.
Provided by Recipe from Green Mango Cafe Cookbook Project
Categories Lunch
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Mix all ingredients except basil and chill. Add basil just before serving.
- Serve on a croissant, wrap, salad, etc. Store in the fridge for 2-3 days.
Nutrition Facts : Calories 299 calories, Sugar 18.1 g, Sodium 767 mg, Fat 22.2 g, SaturatedFat 3.6 g, TransFat 0.1 g, Carbohydrate 19.7 g, Fiber 1.6 g, Protein 6.4 g, Cholesterol 22.8 mg
MANGO CHICKEN SALAD
Last Updated on July 4, 2020 by Mango Chicken Salad with Pomegranate This delicious Mango Chicken Salad is quick and easy to make using lots of pantry/refriger...
Provided by Mireille Roc
Time 20m
Yield 8
Number Of Ingredients 13
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.
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.
Nutrition Facts : Calories 647 kcal, Carbohydrate 94 g, Cholesterol 68 mg, Fiber 8 g, Protein 42 g, SaturatedFat 6 g, Sodium 2567 mg, Sugar 52 g, Fat 17 g, ServingSize 2-3 portions (2-3 servings), UnsaturatedFat 0 g
CHIPOTLE CHICKEN MANGO SALAD
Provided by Food Network
Time 15m
Yield 2 as entree salad, 4 as side salad
Number Of Ingredients 9
Steps:
- Toss the lettuce, chicken, cheese and mango in a large bowl. In separate bowl, whisk together the mango chutney, mayonnaise, sour cream and lemon juice to make dressing. Pour dressing over salad and garnish with sliced almonds.
BOMBAY MANGO CHICKEN SALAD
Steps:
- In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey.Add the remaining ingredients and gently combine with the dressing.Serve immediately or refrigerate for up to three days.
Nutrition Facts : ServingSize 1 cup
MANGO CHICKEN SALAD RECIPE
Create a tropical twist to you classical chicken salad by adding mangoes. This chicken mango salad is a nice mix of sweet and sour flavor.
Provided by Recipes.net Team
Categories Salad
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Cut the chicken into thin strips or shred.
- Combine the mayonnaise, vinegar, onions, cilantro, jalapeno, salt and sugar in medium bowl.
- Stir the chicken and mango into mayonnaise mixture.
- Divide greens among 6 serving plates; arrange ⅔ cup chicken salad on each.
Nutrition Facts : Calories 289.00kcal, Carbohydrate 22.00g, Cholesterol 99.00mg, Fat 7.00g, Fiber 2.00g, Protein 34.00g, SaturatedFat 1.00g, ServingSize 6.00, Sodium 601.00mg, Sugar 18.00g
MANGO CHICKEN SALAD
This Mango Chicken Salad is loaded with juicy chicken, sweet mango and finished with a delicious lemon vinaigrette. It is perfect on it's own or as a side dish with any meal.
Provided by Land of 10,000 Recipes
Categories salad
Time 30m
Number Of Ingredients 14
Steps:
- Combine all of the ingredients in the chicken marinade into a large bowl.
- Add the chicken and let it marinate while you prepare the rest of the salad.
- While the chicken is marinating, combine all of the ingredients for the mango salsa and mix to combine.
- Refrigerate the mango salsa until ready to serve.
- Combine vinaigrette ingredients in a jar and shake to combine.
- Cook the chicken over medium high heat (you can pour the marinade into the pan as well).
- When ready to eat, serve the cooked chicken and the mango salsa over a bed of lettuce and finish with the vinaigrette.
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