Mango Salad With Chili Lime Chicken Food

CHICKEN, MANGO AND CHILLI SALAD

Chicken, Mango and Chilli Salad image

This started off life as a reworking of Coronation Chicken, that mixture I can't help liking, against all contemporary culinary strictures, of cold chicken, mayo, mango chutney, curry powder and apricot puree (or that's how both my grandmothers made it). But still, I wanted to pare it down, make it lighter and fresher, and so this is it. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 2-3

Number Of Ingredients 9

Ingredients

1 mango (cut into approx. 1cm cubes)
1 spring onion (finely chopped)
1 - 2 red chillies (or to taste) deseeded and finely chopped
juice of 2 limes (to taste)
1 cold cooked chicken breast (cut into chunks)
1 little gem lettuce (sliced or shredded)
1 large handful fresh coriander (chopped)
1 teaspoon vegetable oil
4 drops toasted sesame oil

Steps:

Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another. I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the fresh coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of fresh coriander.

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

Ingredients

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.)

CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE

Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette image

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

Ingredients

1 mango - peeled, seeded and diced
2 roma (plum) tomatoes, chopped
½ onion, chopped
1 jalapeno pepper, seeded and chopped - or to taste
¼ cup cilantro leaves, chopped
1 lime, juiced
½ cup olive oil
¼ cup lime juice
¼ cup white sugar
½ teaspoon ground chipotle chile powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
1 (10 ounce) bag baby spinach leaves
1 cup broccoli coleslaw mix
1 cup diced cooked chicken
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons diced yellow bell pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans
2 tablespoons crumbled blue cheese

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

More about "mango salad with chili lime chicken food"

FIESTA CHILI LIME CHICKEN SALAD WITH MANGO AVOCADO …

Web May 17, 2020 Chicken: Combine ¼ cup lime juice, olive oil, garlic powder, salt, chili powder, and 1 tablespoon cilantro in a bowl and stir. Add the …
From littlespicejar.com
5/5 (3)
Category Chicken
Servings 4
Total Time 30 mins

Chicken: Combine ¼ cup lime juice, olive oil, garlic powder, salt, chili powder, and 1 tablespoon cilantro in a bowl and stir. Add the chicken breasts and allow to marinate for at least 15 minutes and up to 30 minutes. While the chicken is marinating, prepare the mango avocado salsa. Heat a large skillet over medium high heat, remove chicken from marinade and cook the chicken for 7-11 minutes or until the chicken breast just gently springs back. Remove to a cutting board, let rest for at least 10 minute before dicing. Add the bell peppers to the pan and sauté for just a minute so the flavors left behind by the chicken get picked up, remove to a plate.
Mango salsa: Add the diced mangoes, avocados, red onions, jalapeños, 3 tablespoons of chopped cilantro, and 2 tablespoons of lime juice to a bowl. Season with a big pinch of salt and stir to combine.
Assemble: Place the chopped lettuce in a large bowl, top with the salsa, grilled peppers, and diced chicken. Serve immediately. You can also make and keep the components separately until ready to serve.

Mango Salad With Chili Lime Chicken Food

CHICKEN, MANGO AND CHILLI SALAD

MANGO CHILE CHICKEN

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.

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