GRILLED CHICKEN MANGO SALAD WITH MANGO CILANTRO DRESSING
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
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
CHICKEN MANGO SALAD
This Mango Chicken salad has the most tender baked and sliced chicken breasts. They are served over a bed of lettuce and topped with diced mango, plus a fresh honey-lemon homemade dressing. It's the perfect easy salad for lunch or a light dinner.
Provided by Katerina | Diethood
Categories Salads
Time 40m
Number Of Ingredients 15
Steps:
- Add chopped romaine lettuce and baby spinach to a large salad bowl.
- Top with cooked chicken slices, diced mango, cherry tomatoes, cucumbers, onion, and parsley or cilantro. Set aside.
- In a separate mixing bowl whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper; taste for seasonings and adjust accordingly.
- Drizzle dressing over the salad.
- Serve.
Nutrition Facts : Calories 296 kcal, Carbohydrate 15 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 288 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
MANGO & GRILLED CHICKEN SALAD
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
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
CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING
A recipe for grilled Caribbean Chicken Salad packed with crisp veggies, black beans, juicy chicken and sweet oranges, topped with a tangy mango dressing.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 50m
Number Of Ingredients 19
Steps:
- Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
- Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
- Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
- Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
- In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.
Nutrition Facts : ServingSize 1 (of 4) with 2 tablespoons of mango dressing, Calories 371 kcal, Carbohydrate 46 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 591 mg, Fiber 8 g, Sugar 30 g
GRILLED CHICKEN AND MIXED GREENS SALAD
Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.
Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
SPICY CHICKEN SALAD WITH MANGO SALSA
When I need a different weeknight meal, I pull out this salad recipe. To make it in record time, I use fully cooked chicken strips, jarred mango, bottled vinaigrette and packaged, shredded cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 18
Steps:
- For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, cumin, onion powder, chili powder, cayenne and salt in oil until heated through. Add garlic; cook 1 minute longer., Toss greens with dressing; divide among seven serving plates. Top with chicken mixture, mango salsa and cheese. Serve immediately with tortilla chips.
Nutrition Facts :
GRILLED CHICKEN SALAD WITH MANGOES AND GREENS
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
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.
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