Turkey Mango Pineapple Salad Food

PINEAPPLE TURKEY SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil, ginger and garlic. Add turkey; stir-fry for 8-10 minutes or until no longer pink. Remove turkey and keep warm. Add remaining oil to the skillet; stir-fry cauliflower for 3 minutes. Add red pepper and onions; stir-fry 1 minute longer., Cut pineapple in half and remove fruit, leaving 1-in. shells; set shells aside for serving. Cut fruit into cubes; set aside 1-1/2 cups (refrigerate remaining pineapple for another use). In a large bowl, combine the turkey, vegetables, spinach and reserved pineapple. In a small bowl, whisk the apricot nectar, vinegar and pepper; add to turkey salad and toss to coat. Serve in pineapple shells.

MANGO AND PINEAPPLE SALAD

Steps:

• Cut pineapple, mangoes and bananas into 3/4 inch pieces.
• In salad bowl combine peppers, vinegar and salt.
• Add cut fruit, mixing well.
• Chill for 1 hour.
• Garnish with crisp watercress sprigs.

CURRIED TURKEY AND MANGO SALAD

Steps:

• Whisk mayonnaise, yogurt, and curry powder in medium bowl to blend. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Mix turkey, mango, chopped onion, and cashews in large bowl. Add dressing and toss to coat. Transfer to bowl. Garnish with sliced onion and serve.

TURKEY, MANGO & PINEAPPLE SALAD

Steps:

• In a large bowl, whisk dressing ingredients till blended, taste and adjust seasonings. Add mango through turkey to bowl, tossing to coat. Add spinach, tossing to coat. Serve.

MANGO, PINEAPPLE, & KIWI SALAD

Steps:

• Place mangos, kiwi,and pineapple in a large bowl. Toss gently.
• Add remaining ingredients. Stir to coat.
• Let stand 10 minutes.
• Serve at room temperature or refrigerate until serving time.

THAI CHICKEN, MANGO & PINEAPPLE SALAD

Steps:

• In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS).
• In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
• Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.
• Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.