Mango Grilled Chicken Salad Food

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GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING



Grilled Chicken Mango Salad with Mango Cilantro Dressing image

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

1 tablespoon Olive Oil
6 Chicken Thighs (skinless and boneless)
1/2 cup Mango Cilantro Dressing
5 cups Lettuce (roughly chopped)
2 Cucumbers (diced)
1 Bell Pepper (sliced thinly)
1 Ripe Avocado (sliced or cubed)
1/2 cup Cilantro (roughly chopped)
1/2 cup Mango Cilantro Salad 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.

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

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

MANGO CHILE CHICKEN



Mango Chile Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

6 boneless, skinless chicken breasts
1 tablespoon chile powder
Zest and juice of 1 lime
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 20-ounce jar sliced mango, drained and finely sliced, some of the liquid reserved
1 bunch kale, thinly shredded
1 bunch scallions, thinly sliced
1 jalapeno, thinly sliced
1 orange or red bell pepper, very thinly sliced
2 tablespoons chopped fresh cilantro

Steps:

  • Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours.
  • Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm.
  • Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like.
  • Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)

GRILLED CHICKEN BREAST WITH SPICY PINEAPPLE MANGO SALSA



Grilled Chicken Breast with Spicy Pineapple Mango Salsa image

Nice hot grilled chicken with ice cold Salsa is a great way to enjoy a hot summer night! Don't like chicken try this salsa with Chips, Tuna,Top a salad or whatever your heart desires.

Provided by Rita1652

Categories     Sauces

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

4 large boneless chicken breasts
2 tablespoons minced fresh garlic
2 tablespoons fresh minced thyme
2 tablespoons extra virgin olive oil
1 tablespoon black pepper
pineapple juice, from crushed pineapple
1 pinch salt
1 chipotle chile, seeded & chopped
1 small red pepper, diced
1 garlic, minced
1/2 cup fresh cilantro or 1/2 cup fresh parsley leaves, coarsely chopped
1/2 vidalia onion, finely chopped
1 (15 ounce) can crushed pineapple, drained (save juice for marinade)
1 mango, diced
2 tablespoons lime juice
1 teaspoon grated fresh ginger
salt, if needed taste before adding

Steps:

  • Place boneless chicken breast in a ziplock bag.
  • Add marinade ingredients shaking well.
  • Chill for 1/2 an hour.
  • Rub grill with an oil.
  • Heat the grill on high for 5 minutes.
  • Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes.
  • Turn the chicken after the 5 minutes and grill another 5 minutes.
  • Reduce the heat to medium low and finish cooking the chicken for another 5 minutes.
  • Salsa---.
  • Mix all ingredients and chill till ready to serve.
  • Scoop salsa onto plate and top with half chicken breast.
  • Eat UP!

Nutrition Facts : Calories 237.9, Fat 10.4, SaturatedFat 2.5, Cholesterol 46.4, Sodium 69.7, Carbohydrate 20.6, Fiber 2, Sugar 14.6, Protein 16.7

GRILLED CHICKEN SALAD WITH MANGO CHIPOTLE DRESSING



Grilled Chicken Salad with Mango Chipotle Dressing image

Salad, boring? Never! Particularly not this delish dish, starring juicy grilled chicken atop a bounty of fresh vegetables.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 lb. boneless skinless chicken breasts
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
pepper to taste
2 heads romaine lettuce, chopped
1 cup grape tomato es, halved
1 avocado, peeled and sliced
1/2 English cucumber, sliced
1/2 cup roasted red pepper, sliced
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/2 cup KRAFT Mango Chipotle Vinaigrette Dressing

Steps:

  • Heat grill to medium heat.
  • 1. Place the ground cumin, paprika, garlic powder, onion powder, and pepper in a small bowl and mix well.
  • 2. Place the chicken breasts on a plate and sprinkle with seasoning mixture. Turn to coat the chicken on all sides.
  • 3. Grill 5 to 6 min. on each side or until chicken is done (165°F). Then allow the chicken to rest at least 5 minutes before slicing.
  • 4. Place the chopped lettuce on a large platter or salad bowl. Slice the chicken and arrange over the lettuce. Then arrange the tomatoes, sliced avocados, cucumber, roasted red pepper and red onion around the chicken.
  • 5. Sprinkle the fresh cilantro over the entire salad. Drizzle with the dressing and serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRILLED CHICKEN SALAD WITH MANGOES AND GREENS



Grilled Chicken Salad with Mangoes and Greens image

Categories     Salad     Chicken     Leafy Green     Low Cal     Low/No Sugar     Backyard BBQ     Lunch     Mango     Grill     Grill/Barbecue     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

2 whole skinless boneless chicken breasts, halved
5 tablespoons olive oil
2 scallions, minced
2 teaspoons fresh thyme leaves
1 tablespoon balsamic vinegar
1 shallot, minced
4 cups shredded romaine, rinsed and spun dry
1 small bunch of watercress, coarse stems discarded and the leaves rinsed and spun dry
1/2 cup finely shredded red cabbage
1 large mango, peeled, pitted, and cut into 1-inch dice

Steps:

  • On a large plate drizzle the chicken with 1 tablespoon of the oil, sprinkle it with the scallions, 1 teaspoon of the thyme, and salt and pepper to taste, turning it to coat it well, and let it marinate at room temperature, turning it once, for 30 minutes
  • In a small bowl whisk together the vinegar, the shallot, the remaining 1 teaspoon thyme, and salt and pepper to taste, add the remaining 4 tablespoons oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
  • Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals for 4 to 5 minutes on each side, or until it is cooked through. In a large bowl toss the romaine, the watercress, the cabbage, and the mango with just enough of the vinaigrette to coat the salad well, transfer the salad to a platter, and top it with the chicken. Serve the remaining vinaigrette separately.

CHICKEN-AND-MANGO SALAD



Chicken-and-Mango Salad image

This nutritious Chicken-and-Mango Salad salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 2h40m

Yield Makes 1 cup dressing

Number Of Ingredients 14

1/4 cup olive oil plus more for grill grates
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped
1/4 cup cilantro leaves
1/4 cup mint leaves
1 tablespoon curry powder, preferably Madras
1 tablespoon white-wine vinegar
1/4 cup olive oil
Coarse salt and black pepper
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges
1 large bunch watercress, tough stems removed (3 cups)
1/4 cup thinly sliced red onion

Steps:

  • For the chicken: In a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for at least 2 hours.
  • Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
  • For the dressing: In a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
  • To serve: Slice chicken crosswise. Arrange on a platter or 4 serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Nutrition Facts : Calories 231 g, Fat 15 g, Fiber 3 g, Protein 19 g

STRAWBERRY-MANGO GRILLED CHICKEN SALAD



Strawberry-Mango Grilled Chicken Salad image

All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.

Provided by France C

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 2h50m

Yield 4

Number Of Ingredients 19

1 pound skinless, boneless chicken breast halves
2 tablespoons avocado oil
2 tablespoons white wine vinegar
2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon salt
½ cup fresh strawberries, stemmed
3 tablespoons white wine vinegar
2 tablespoons avocado oil
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon poppy seeds
¼ teaspoon salt
8 cups arugula
1 cup diced mango
1 cup sliced fresh strawberries
1 large avocado, pitted and sliced
½ cup red onion, thinly sliced
¼ cup pine nuts
¼ cup crumbled feta cheese

Steps:

  • Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
  • Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
  • Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
  • Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
  • Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.

Nutrition Facts : Calories 497.7 calories, Carbohydrate 17.5 g, Cholesterol 78.6 mg, Fat 35.4 g, Fiber 7.3 g, Protein 31 g, SaturatedFat 7 g, Sodium 557.9 mg, Sugar 7.5 g

GRILLED CHICKEN AND MANGO SALAD



Grilled Chicken and Mango Salad image

Please your palate with this Grilled Chicken and Mango Salad. Strawberries and mangos help make this spinach salad as colorful as it is tasty!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 cup prepared GOOD SEASONS Italian Dressing Mix, divided
4 small boneless skinless chicken breasts (1 lb.)
6 cups torn fresh spinach
2 mangos, peeled, sliced
1 cup sliced fresh strawberries
1/2 cup slivered red onions

Steps:

  • Heat greased grill to medium heat.
  • Pour 1/2 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate.
  • Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Meanwhile, cover 4 plates with spinach.
  • Slice chicken; place over salads. Top with fruit, onions and remaining dressing.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

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From allrecipes.com


CILANTRO LIME CHICKEN SALAD + MANGO AVOCADO SALSA - CAFE ...
Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
From cafedelites.com


HONEY GARLIC GRILLED CHICKEN MANGO SALAD WITH CILANTRO ...
In a medium bowl, whisk honey, garlic, soy sauce, oil, and salt and pepper to taste. Add chicken to bowl and toss to combine. Let stand 30 minutes in the refrigerator
From myroilist.com


HAWAIIAN GRILLED CHICKEN MANGO SALAD CITRUS VINAIGRETTE
So this grilled chicken salad!! Let’s finally talk about it. —> Hawaiian pineapple-style marinated/grilled chicken. Sweet, tangy and SO darn juicy. This marinade is LIFE-CHANGING. Sweet ripe mango, silky avocado, roasted red pepper, crisp romaine lettuce…oh heavens, YAAS. Zippy citrus vinaigrette that pretty much seals our whole dream ...
From wholeandheavenlyoven.com


GRILLED MANGO CHICKEN WITH CABBAGE SALAD - FOOD & WINE
Step 2. In a large bowl, whisk the remaining 1/4 cup of sorbet with the lime juice, sesame oil, soy sauce and fish sauce. Add the red and green cabbage, cilantro and scallions, season with salt ...
From foodandwine.com


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