Chicken Salad With Dijon And Mango Recipes

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

Ingredients

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

HONEY-DIJON CHICKEN SALAD

Honey-Dijon Chicken Salad image

This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 pound chicken tenderloins, cut into 1-1/2-inch pieces
2 tablespoons honey, divided
2 tablespoons Dijon mustard, divided
3 cups torn leaf lettuce
2 hard-boiled large eggs, chopped
2 tablespoons each chopped green, sweet orange and yellow pepper
1 tablespoon chopped onion
2 teaspoons sesame seeds

Steps:

Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN SALAD WITH DIJON AND MANGO

Chicken Salad With Dijon and Mango image

A lovely salad to eat. It is very refreshing for the hot weather, and very versitile. Prep time includes chill time.

Provided by Miss Annie

Categories Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breasts, boneless, skinless
4 tablespoons Italian dressing
1 mango, ripe, peeled and 1/2-inch diced
1 cucumber, peeled and 1/4-inch diced
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 teaspoon honey
salt and pepper

Steps:

Marinate the chicken in Italian dressing for 1 hour.
Grill chicken. Cool and dice in 1/2" cubes.
Toss with remaining ingredients and chill well, at least 35 minutes.
Serve on a bed of greens. (your choice).
Add salt and pepper as needed before service.

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