Chicken And Mango Salad In Lettuce Bowl Recipes

CHICKEN AND MANGO SALAD IN LETTUCE BOWL

Chicken and Mango Salad in Lettuce Bowl image

Give it high marks for presentation! This pretty salad for six is ready to serve in half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup frozen shoepeg white corn (from 24-oz bag)
1 1/2 cups chopped deli rotisserie chicken (without skin)
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2 cup chopped red bell pepper
1/2 cup ranch dressing
1 small cucumber, cut in half lengthwise, cut into 1/4-inch slices
1 jar (1 lb 8 oz) refrigerated mango, cut into chunks, or 1 1/2 cups chopped peeled fresh mango (about 2)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 large head Boston or Bibb lettuce, center removed

Steps:

Cook corn as directed on bag until crisp-tender. Drain; rinse with cold water to cool.
In large bowl, place corn and remaining ingredients except lettuce; toss gently to mix.
Place lettuce on serving plate; spoon chicken mixture into lettuce.

Nutrition Facts : Calories 420, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2, Fiber 8 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 18 g, TransFat 0 g

CHIPOTLE CHICKEN MANGO SALAD

Chipotle Chicken Mango Salad image

Provided by Food Network

Time 15m

Yield 2 as entree salad, 4 as side salad

Number Of Ingredients 9

Ingredients

4 cups Iceberg lettuce, shredded
6 ounces Boar's Head Chipotle Chicken, sliced 1/4" thick, diced
6 ounces Boar's Head Chipotle Gouda, sliced 1/4" thick, diced
1 cup Mango, diced
1/2 cup Mango chutney with jalapenos
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Lemon juice, fresh
1/2 cup Almonds, sliced

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.

MANGO CHICKEN SALAD WITH COUSCOUS

Mango Chicken Salad with Couscous image

Provided by Geoffrey Zakarian

Categories Salad Chicken Leafy Green Dinner Lunch Mango Arugula Healthy Couscous Soy Sauce Lettuce Self Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup Moroccan couscous
1 1/2 tablespoons finely chopped green bell pepper
1 1/2 tablespoons finely chopped red bell pepper
1/4 cup finely chopped red onion
1/2 cup fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon canola oil
4 boneless, skinless chicken breasts (3 ounces each)
1/3 cup fresh lime juice
1/4 cup Japanese rice vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/2 head romaine
1/2 head frisée
1/2 head hydro Bibb lettuce
1 cup arugula
1/2 mango, thinly sliced

Steps:

In a bowl, combine couscous, bell peppers, onion, lemon juice, 2 tablespoons olive oil and 1/3 cup water. Season with salt.
Refrigerate until couscous is tender, about 2 hours.
In a large skillet over high heat, heat canola oil. Cook chicken until golden brown on the bottom, 3 to 4 minutes. Reduce heat to medium-low. Flip chicken and cook through, 6 to 8 minutes.
Cool chicken; cut into 1/2-inch dice.
In a blender set to medium, blend lime juice, vinegar, mustard, honey and soy sauce. Slowly add remaining 2 tablespoons olive oil. Season with salt.
Break up lettuce heads and combine leaves with arugula in a bowl. Divide lettuce, couscous, chicken and mango among 4 plates. Dress salad with mustard vinaigrette.

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