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.
CHIPOTLE-MANGO BBQ CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h40m
Yield 2 to 4 servings
Number Of Ingredients 10
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.
CHIPOTLE CHICKEN MANGO SALAD
Make and share this Chipotle Chicken Mango Salad recipe from Food.com.
Provided by Boars Head Recipes
Categories Chicken
Time 15m
Yield 2 serving(s)
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. Serves 2 as entrée salad, 4 as side salad.
Nutrition Facts : Calories 616.7, Fat 49.5, SaturatedFat 11, Cholesterol 45.2, Sodium 596, Carbohydrate 40.2, Fiber 6.8, Sugar 21.8, Protein 11
CHICKEN TACO SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Set aside to cool for 5 minutes.
- For the dressing: While the chicken is cooking, pour the ranch dressing into a bowl. Add the salsa and cilantro and stir to combine.
- For the salad: Next, place the ears of corn in the skillet you used to cook the chicken and roll them around so that the flavorful oil/butter mixture coats the corn. Grill on a grill pan or cook in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside. Dice the chicken into cubes.
- On a platter, layer the shredded lettuce, diced chicken, tomatoes, cheese, corn, avocados, green onions, cilantro and crushed chips. Drizzle the dressing all over the top, saving some to serve on the side if you'd like. Serve the salad in individual bowls.
CHIPOTLE CHICKEN TACO SALAD
Make and share this Chipotle Chicken Taco Salad recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: Combine first 7 ingredients, stirring well.
- Salad: Combine lettuce and remaining ingredients in a large bowl.
- Drizzle dressing over salad; toss gently to coat.
- Serve immediately.
Nutrition Facts : Calories 405.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 72.9, Sodium 260.3, Carbohydrate 47, Fiber 12.1, Sugar 6, Protein 34
CHICKEN TACOS WITH MANGO AVOCADO SALSA
Make and share this Chicken Tacos With Mango Avocado Salsa recipe from Food.com.
Provided by abray6212
Categories Chicken Breast
Time 4h30m
Yield 6 Tacos, 3 serving(s)
Number Of Ingredients 17
Steps:
- Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks.
- In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper.
- Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours.
- Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices.
- While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side.
- Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro.
- To make the mango avocado salsa:.
- Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.
MANGO-LIME SHREDDED CHICKEN TACOS
I put a little spin on a family favorite. While this chicken filling is simmering I fry my corn tortillas until they are nice and crispy! If you like sweet and spicy together, this is a great dinner idea! Fill shells with chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce. Enjoy!
Provided by stephy.newhouse
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred.
- Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.
- Fill corn tortillas with chicken filling.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.7 g, Cholesterol 29.4 mg, Fat 4.4 g, Fiber 5.4 g, Protein 15.4 g, SaturatedFat 0.7 g, Sodium 718.8 mg, Sugar 4.8 g
CHIPOTLE CHICKEN SALAD TACOS
Make and share this Chipotle Chicken Salad Tacos recipe from Food.com.
Provided by Kirstin in the Couv
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
- Season generously with salt, usually about a generous 1/4 teaspoon.
- Add the cabbage, carrot, onion, cilantro and chicken.
- Toss everything together and let stand for 15 minutes.
- Taste and season with additional salt if necessary.
- Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
- Serve with warm tortillas.
Nutrition Facts : Calories 521.7, Fat 32.4, SaturatedFat 5.1, Cholesterol 39.4, Sodium 91.8, Carbohydrate 42, Fiber 9.4, Sugar 3.8, Protein 18.9
CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE
A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.
Provided by Occasional Cooker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 21
Steps:
- Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
- Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
- Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
- Spread mango salsa and blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g
MANGO-PINEAPPLE CHICKEN TACOS
I lived in the Caribbean when I was a child. Every time I make this yummy chicken, the fresh tropical fruits in it transport me back to those happy times.-Lissa Nelson, Provo, Utah
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place chicken in a 6-qt. slow cooker; sprinkle with salt and brown sugar. Top with mango mixture. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Strain cooking juices, reserving mango mixture and 1/2 cup juices. Discard remaining juices. When cool enough to handle, remove chicken from bones; discard bones., Shred chicken with two forks. Return chicken and reserved mango mixture and cooking juices to slow cooker; heat through. Serve in taco shells; sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 246 calories, Fat 7 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 582 mg sodium, Carbohydrate 25 g carbohydrate (10 g sugars, Fiber 2 g fiber), Protein 21 g protein. Diabetic Exchanges
CHICKEN MANGO TACOS
Make and share this Chicken Mango Tacos recipe from Food.com.
Provided by Mary the Great
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a few tbsp of olive oil in pan.
- Cut chicken into strips and add to hot oil.
- Cover with taco seasoning and cook chicken throughly.
- Peel and cut mango into strips.
- Add mango to chicken and heat for about 1 min (until mango is warm throughout).
- Put mango and chicken into tortillas and cover with cheese.
- Serve warm!
Nutrition Facts : Calories 491, Fat 9.9, SaturatedFat 2.4, Cholesterol 34.2, Sodium 771.8, Carbohydrate 76.7, Fiber 5.4, Sugar 17.5, Protein 23.7
CHIPOTLE BBQ CHICKEN TINGA TACOS
Chicken tinga tacos with a spicy and sweet homemade barbecue sauce. Serve with any fresh ingredients you want on top.
Provided by Brian McGrath
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
- Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
- Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
- Serve chicken mixture in tortillas.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 26.4 g, Cholesterol 63.6 mg, Fat 5.4 g, Fiber 2.6 g, Protein 24.9 g, SaturatedFat 2 g, Sodium 688.5 mg, Sugar 10.4 g
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- Slice chicken in half lengthwise. In a small bowl whisk together oil, chopped chipotle pepper, lime juice, salt, and garlic. Add sauce and chicken to a resealable bag, seal, and chill for 15 minutes.
- Remove chicken from bag and discard the bag with remaining marinade. Cook chicken in a large skillet over medium heat for 4-5 minutes on each side or until no longer pink in the middle. Dice chicken and set aside.
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- Mix together your spices: paprika, cumin, coriander, chipotle spice, sea salt, and garlic powder. Rub all sides of your chicken with the spices.
- In a blender or food processor, make your sauce. Combine mangoes, lime juice, coconut aminos, vinegar, water or broth, garlic, cilantro, and chipotle pepper in adobo sauce. Blend until smooth.
- Place chicken at the bottom of your slow cooker. Pour sauce over the top. Set your Slow Cooker to low and cook for 4-6 hours (depending on slow cooker), or until your chicken is for tender. Serve over rice, cauliflower rice, with a tortilla or romaine lettuce, and top with your favorite additions: avocado, onion, more mango, cilantro, salsa, or tomatoes.
- Place chicken at the bottom of your Instant Pot. Pour sauce over the top. Secure the lid on your IP, ensuring the valve is sealed. Select "manual" function (sometimes called "pressure), and cook on high pressure for 10 minutes. Once cooking is complete, use a natural release. Remove lid once steam has been completely released, and shred chicken with a knife or fork. Serve over rice, cauliflower rice, with a tortilla or romaine lettuce, and top with your favorite additions: avocado, onion, more mango, cilantro, salsa, or tomatoes.
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